Cau Cau

Name: Cau Cau
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 500 g tripe; 2 potatoes; 1 tsp turmeric; 1 handful mint; 1 aji; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Cau Cau is a dish that finds its roots in the bustling kitchens of Lima, where tripe is transformed into a comforting staple. Traditionally prepared for family gatherings or festive occasions, this home-style version captures the essence of Peruvian culinary tradition, where salt is judged by hand and fat is used with a generous touch. Each family has its own take, but the heart of Cau Cau remains a shared table, brimming with warmth and flavor.

Expect a vibrant mix of tender tripe, softened potatoes, and the earthy glow of turmeric, all brought to life by the gentle heat of aji and the refreshing hint of mint. The dish sings with each bite, offering a textural dance between the chew of tripe and the soft, yielding potatoes. Served steaming hot, Cau Cau invites you to savor the harmonious blend of spices and simplicity, a true reflection of Lima's culinary soul.

Ingredients

500 gtripe
2potatoes
1 tspturmeric
1 handfulmint
1aji
to tastefine sea salt

Method

Begin by thoroughly cleaning 500 g of tripe under cold running water to remove any impurities. Once cleaned, cut the tripe into small, bite-sized pieces. Season the tripe with a generous amount of fine sea salt and 1 tsp of turmeric, ensuring each piece is well-coated with the spices. This will not only flavor the tripe but also give it a beautiful golden color.
Heat a large heavy-bottomed pot over medium-high heat and add enough oil to generously coat the bottom. Once the oil is shimmering, add the seasoned tripe pieces in a single layer, ensuring they are not overcrowded. Allow the tripe to brown deeply on all sides, turning occasionally. The goal is to achieve a rich, golden-brown color which will enhance the flavor of the dish.
Once the tripe is browned, add enough water to the pot to cover the tripe completely. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let the tripe braise slowly until it becomes tender. This should take about 1 to 1.5 hours, and the tripe should be soft and easy to pierce with a fork.
While the tripe is braising, peel and dice 2 potatoes into small cubes. After the tripe has become tender, add the diced potatoes to the pot. Continue to simmer the mixture until the potatoes are cooked through and tender, absorbing the flavors of the broth.
Finely chop a handful of mint and 1 aji, then add them to the pot. Stir well to combine, allowing the mint to release its aroma and the aji to impart a subtle heat to the dish. Taste the Cau Cau and adjust the seasoning with additional fine sea salt if necessary.
Once the potatoes are tender and the flavors have melded together, remove the pot from the heat. Serve the Cau Cau hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this traditional Peruvian dish.