Cau Cau

Peruvian Cau Cau Recipe

Cau Cau is one of the most popular and well-known dishes in our Creole cuisine. Typical of the coast, it has a characteristic yellow color and a wonderful aroma of fine herbs. . An essential dish on the menu of the week and on the menu of every Creole restaurant to visit in Peru.

How to Prepare Cau Cau

Cau Cau is a stew based on tripe and preferably with yellow potatoes, although many recipes indicate using white potatoes. Ideal for your family meals on a good Sunday afternoon.

Ingredients

• 1 cup of chopped onion
• ½ cup diced carrot
• 1 ½ teaspoons minced garlic
• 4 tablespoons ground yellow pepper
• 1 tablespoon toothpick
• 500 grams of beef tripe in medium cubes
• 500 grams cooked beef legs in medium cubes
• 6 cups broth from cooking the legs and tripe
• 2 kilos of potatoes in medium squares
• ½ cup shelled peas
• ½ cup minced good herb
• 4 cups of cooked rice
• Oil
• Salt and cumin to taste

Method

1. In a pot, heat the oil over medium heat and brown the onion, garlic, yellow pepper and toothpick for a few minutes.
2. Once the dressing is golden, add the tripe, the legs and the broth.
3. Let this cook for 10 minutes and season with salt, pepper and cumin. Taste constantly to feel if the flavor is balanced.
4. Add the potatoes, carrot and peas and cook for approximately 10 more minutes.
5. Add the mint and taste how your seasoning goes.
6. You already have it ready to accompany with the hot rice.

Here we leave you a TIP that you should not overlook.

Tips and tricks

• In case there is no tripe on hand and instead we have chicken, we can substitute it. Parboil the chicken and chop it into small squares. The steps are the same. And the little flavor works spectacular for both.

Additional information

This dish is related to its pre-columbian origins when after the great meals of the Spanish conquers , the servants gathered the viscera like the belly of the cow, known as Tripe to prepare your meals.

Others relate its origin to the andean cuisine , since its name would probably belong to a Quechua word "dog" which means trifle and that with the arrival of the chinese coolies would finish forming the word. They pronounced "cau cau" to indicate the way to cut into small pieces.

Another variation is the word "acacau" which means hot in Quechua. In various parts of the southern Peruvian coast and northern Chilean coast, there are places that curiously bear the name of caucáu.

However, all this does not leave the table that this dish is Peruvian and has pre-Columbian, Creole-Andean origins.

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Here is a list of recipes that you could easily prepare:

1. Easy recipe of Lomo Saltado
2. Carapulcra homemade recipe
3. How to prepare Seco de Cabrito
4. Homemade Meatballs Recipe
5. How to make Pork Adobo

If you want to know more recipes similar to Cau Cau you can visit our category Meats.