World Flavors Cookbook

Cau Cau

A flavorful Afro-Peruvian tripe stew cooked with yellow potatoes, aji amarillo, and fresh peppermint.

Cuisine: Peru

Ingredients

• 500g tripe (mondongo), cleaned and diced
• 500g yellow potatoes, cubed
• 1 cup fresh peas
• 1 onion, diced
• 1/2 cup aji amarillo paste
• 1/4 cup fresh peppermint (hierbabuena), chopped
• Turmeric and cumin

Instructions

1. Boil the tripe with peppermint until tender. Drain and set aside.
2. Sauté onion, garlic, aji amarillo, and turmeric.
3. Add the tripe, potatoes, peas, and broth.
4. Simmer until potatoes are soft.
5. Stir in plenty of fresh chopped peppermint just before serving.
6. Serve with white rice.