How to make Cau Cau

Why cooks start here

Cau Cau is cooked the way Lima tripe cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.