The Peruvian cau cau of tripe, also called many times “mondonguito”, has always managed to conquer the palate of many people who, although the idea that it is a stew made from the stomach of a cow (tripe) stops them, always end asking for a little more. It is a dish that represents, above all, the Peruvian Andean gastronomy. It is said that the name could come from the Quechua word “acacau” which means “hot” or from the word “can” which means “trifle”. This popular stew is characterized by the touch of mint and the yellow color given by the always protagonist yellow pepper.
It is a super simple dish and also very economical. For this reason, at RecetasGratis we have had the luxury of putting together this recipe with everything you need to try this dish that could bring you flattery on your table. Discover how to prepare cau cau de tripe, Get everything ready and go ahead and cook it with us!
Ingredients to make Cau cau de tripe:
How to make Cau cau de tripe:
To start, run the whole tripe in cold water to wash it. Then, place it in a small pot, cover it with water and add a few sprigs of mint and a pinch of salt. Boil the tripe for 10 minutes.
While the tripe is cooking, prepare the vegetables. Thus, chop the onion, prepare the ground garlic, peel and cut the pink potato into squares of approximately 1 centimeter, shell the peas and chop the carrot into small squares.
In other countries, peas are known as peas or peas.
After 10 minutes of the first cooking of the tripe, turn off the heat and remove the tripe from the water to chop it in squares of almost 1 centimeter, trying to get the size of the potato. You should also reserve the cooking broth. Take the opportunity to measure the yellow chili paste.
Heat oil in a small saucepan to begin preparing the dressing that will flavor the tripe cau cau. First, add the chopped onion, then the minced garlic and finally the yellow pepper until it is cooked.
Trick: After adding the onion and garlic, you could add a pinch of salt so that these ingredients release their liquid and improve the result of the dressing.
With the dressing ready, it’s time to put in the pot the chopped tripe, the chopped potato and a little cooking broth that you reserved, but only the amount needed to cover these ingredients. Season with salt, pepper, cumin and oregano to taste. Let cook for 5 minutes.
Trick: If you want to give the tripe cau cau extra color, you can add a little toothpick in this step.
After 5 minutes, add to the stew the carrot and the pea. Chop some peppermint and parsley and flavor the preparation with these seasonings. If you see that the liquid is reducing too much, add a little more of the broth from the tripe cooking.
When the potato is cooked, the tripe cau cau is ready. It should be juicy, but with a certain thickness because the potato will have done its job. Accompany the dish with white rice and garnish with a little more chopped parsley. To eat!
Peruvian cuisine is so varied and friendly that we also find a version of this dish with chicken. If you don’t prefer to try tripe, you can do it with chicken. Just follow the same steps but replacing the protein in this recipe.
If you liked the recipe for Cau cau de tripe, we suggest you enter our category of Stew Recipes. You can also visit a selection of the best Peruvian recipes.
With what to accompany the cau cau of tripe
Although white rice is the quintessential accompaniment to cau cau de tripe, you can experiment and try new things. For example, you can serve with a fried egg, with shredded meat, or with a lettuce salad. Really, the possibilities can be endless if you put your mind to it. Next, we leave you the recipes of the mentioned accompaniments and more:
And for dessert, a delicious Peruvian lemon pie!