Entree: Peru – Lima / Criollo – Cau Cau (Peruvian tripe and potato stew in a yellow aji and turmeric sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef tripe, cleaned and cut into bite-size pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 4 cloves garlic, minced (about 9/16 oz (16 g))
- 3 tbsp (45 g) ají amarillo paste
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 lb (454 g) yellow potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 4 cups (960 ml) beef or chicken stock
- 1 tbsp (15 ml) white vinegar or lime juice
- 1/4 cup (15 g) fresh huacatay or chopped fresh parsley/mint
- Salt, to taste
- Freshly ground black pepper, to taste

Show original ingredient measurements

- 1 lb (454 g) beef tripe, cleaned and cut into bite-size pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 16 g)
- 3 tbsp (45 g) ají amarillo paste
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 lb (454 g) yellow potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 4 cups (960 ml) beef or chicken stock
- 1 tbsp (15 ml) white vinegar or lime juice
- 1/4 cup (15 g) fresh huacatay or chopped fresh parsley/mint
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Rinse tripe well under cold water and simmer in a pot of water for 45–60 minutes until tender; drain and set aside.
2. Heat oil in a heavy pot over medium heat. Add onion and sauté until translucent, about 5 minutes; add garlic and cook 1 minute.
3. Stir in ají amarillo paste, turmeric, and cumin; cook 2 minutes until fragrant.
4. Add the cooked tripe and diced potatoes to the pot and stir to coat with the sauce.
5. Pour in stock, bring to a simmer, then reduce heat to low and cook gently until potatoes are tender, about 20–25 minutes.
6. Stir in vinegar and huacatay (or parsley/mint); season with salt and pepper to taste.
7. Serve hot with steamed white rice.