Cau cau is a classic dish from Peruvian criollo cuisine, traditionally made with beef tripe cut into small cubes, potatoes, ají amarillo, turmeric, and fresh mint. Its flavor comes from a bold, aromatic seasoning base and a lightly thickened sauce that coats the tripe and potatoes.
It is a familiar dish in home kitchens, markets, and criollo-style restaurants throughout Peru. Cau cau is usually served with fluffy white rice and, at many tables, a little Peruvian chili sauce or salsa criolla for extra freshness and heat.
Ingredients
- 1 kg cleaned beef tripe (about 2.2 lb)
- 2.5 liters water (10 cups)
- 2 bay leaves
- 500 g white potatoes, cut into small cubes (4 medium potatoes)
- 180 g chopped red onion (1 large onion)
- 20 g garlic paste (4 garlic cloves)
- 60 g ají amarillo paste (4 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 5 g ground turmeric (1 teaspoon)
- 5 g ground cumin (1 teaspoon)
- 5 g dried oregano (1 teaspoon)
- 10 g chopped fresh mint (¼ cup)
- 8 g salt (1½ teaspoons)
- 3 g ground black pepper (½ teaspoon)
- 500 ml tripe cooking broth (2 cups)
- 400 g cooked white rice (4 cups)
Preparation
- Cook the tripe, rinse the tripe well, place it in a pot with the water and bay leaves, and cook over medium heat for 1 hour and 30 minutes, until tender when pierced with a fork. Remove it, reserve 500 ml of broth, and let it cool slightly before cutting it into small cubes.
- Make the seasoning base, heat the oil in a wide pot and cook the onion for 5 minutes, until soft. Add the garlic, ají amarillo paste, turmeric, cumin, oregano, salt, and black pepper. Cook for 4 more minutes, stirring until fragrant and concentrated.
- Add the tripe, stir in the diced tripe so it absorbs the seasoning base. Pour in the reserved broth and cook over medium heat for 8 minutes, until the sauce starts to develop body.
- Cook the potatoes, add the diced potatoes, partly cover the pot, and cook for 15 to 18 minutes. Stir gently from time to time, until the potatoes are tender and the broth has reduced into a lightly thickened sauce.
- Add the mint, stir in the chopped mint during the final 2 minutes of cooking. Taste for salt and add a little more hot broth when the cau cau looks too dry.
- Serve hot, let the stew rest for 5 minutes and serve with fluffy white rice. Add Peruvian chili sauce or salsa criolla if desired.
Chef’s tips
- Cook the tripe until fully tender before cutting it; continue cooking in 15-minute intervals if it is still firm.
- Cut both the tripe and potatoes into even cubes for a consistent texture.
- Add the fresh mint at the end to preserve its aroma.
- Do not add too much liquid; cau cau should be juicy but not soupy.
- Reheat gently with a splash of broth if the sauce thickens after resting.
Traditional variations
The best-known cau cau is made with beef tripe, but Peruvian cooking also has traditional versions with seafood, chicken, and squid. These variations preserve the ají amarillo, turmeric, potato, and mint seasoning base, while the cooking time changes according to the protein used.
Some home cooks add a small amount of ground peanuts to lightly thicken the sauce, but the most traditional criollo version is identified by its aroma of mint and ají amarillo.
How to serve
Serve cau cau piping hot, with a portion of fluffy white rice on the side. The sauce should lightly blend into the rice while the tripe and potatoes hold their shape.
Offer salsa criolla, ground ají amarillo, or rocoto sauce for those who prefer more heat. Chicha morada or Peruvian-style lemonade pair well with this comforting dish.
Recommended accompaniments
- Fluffy white rice
- Salsa criolla
- Ground ají amarillo
- Ground rocoto
- Chicha morada
- Peruvian-style lemonade
Food tradition
Cau cau is one of the best-known dishes within Peru’s tradition of using ingredients thoughtfully. Beef tripe, long considered a humble ingredient, became the centerpiece of a valued stew thanks to its flavorful seasoning base and the combination of potatoes, ají amarillo, and mint.
Its name has several possible interpretations, but its culinary identity is strongly linked to Lima’s criollo tradition and to comforting home-style lunches.
Frequently Asked Questions
Tripe is the edible stomach lining of beef. Buy it already cleaned when possible, or wash it thoroughly before cooking. Rinse it several times under cold water and remove any hard pieces of fat. Long simmering is essential so it becomes tender and pleasant before you add it to the stew.
Fresh mint gives cau cau the distinctive aroma that defines the Peruvian dish. Add it near the end of cooking so it does not lose its fragrance. While some recipes use other herbs, mint is the ingredient most closely associated with the traditional and recognizable flavor of cau cau.
Yes. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat and add a little broth or hot water if the potatoes have absorbed too much sauce. The flavor often settles nicely after resting.
Usa papa blanca o canchán, que resisten Use white potatoes or canchán potatoes, which hold up better during cooking, and cut them into medium, even cubes. Add them after the tripe has absorbed the seasoning base. Cook over medium heat and stir gently so they keep their shape.la cocción, y córtala en cubos medianos y parejos. Añádela cuando el mondongo ya haya tomado sabor del aderezo. Cocina a fuego medio y remueve suavemente para que conserve su forma.
