{"id":16099,"date":"2026-07-03T14:25:54","date_gmt":"2026-07-03T19:25:54","guid":{"rendered":"https:\/\/recetas123.net\/cau-cau\/"},"modified":"2026-07-03T14:30:16","modified_gmt":"2026-07-03T19:30:16","slug":"peruvian-cau-cau","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-cau-cau\/","title":{"rendered":"Peruvian Cau Cau"},"content":{"rendered":"\n

Cau cau is a classic dish from Peruvian criollo cuisine, traditionally made with beef tripe cut into small cubes, potatoes, aj\u00ed 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Cau<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Cau Cau<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
2<\/span> hrs<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
2<\/span> hrs<\/span> 25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 430<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 1 kg cleaned beef tripe (about 2.2 lb)<\/li>\n\n\n\n
  • 2.5 liters water (10 cups)<\/li>\n\n\n\n
  • 2 bay leaves<\/li>\n\n\n\n
  • 500 g white potatoes, cut into small cubes (4 medium potatoes)<\/li>\n\n\n\n
  • 180 g chopped red onion (1 large onion)<\/li>\n\n\n\n
  • 20 g garlic paste (4 garlic cloves)<\/li>\n\n\n\n
  • 60 g aj\u00ed amarillo paste (4 tablespoons)<\/li>\n\n\n\n
  • 30 ml vegetable oil (2 tablespoons)<\/li>\n\n\n\n
  • 5 g ground turmeric (1 teaspoon)<\/li>\n\n\n\n
  • 5 g ground cumin (1 teaspoon)<\/li>\n\n\n\n
  • 5 g dried oregano (1 teaspoon)<\/li>\n\n\n\n
  • 10 g chopped fresh mint (\u00bc cup)<\/li>\n\n\n\n
  • 8 g salt (1\u00bd teaspoons)<\/li>\n\n\n\n
  • 3 g ground black pepper (\u00bd teaspoon)<\/li>\n\n\n\n
  • 500 ml tripe cooking broth (2 cups)<\/li>\n\n\n\n
  • 400 g cooked white rice (4 cups)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Cook the tripe,<\/strong> 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.<\/li>\n\n\n\n
    2. Make the seasoning base,<\/strong> heat the oil in a wide pot and cook the onion for 5 minutes, until soft. Add the garlic, aj\u00ed amarillo paste, turmeric, cumin, oregano, salt, and black pepper. Cook for 4 more minutes, stirring until fragrant and concentrated.<\/li>\n\n\n\n
    3. Add the tripe,<\/strong> 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.<\/li>\n\n\n\n
    4. Cook the potatoes,<\/strong> 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.<\/li>\n\n\n\n
    5. Add the mint,<\/strong> 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.<\/li>\n\n\n\n
    6. Serve hot,<\/strong> let the stew rest for 5 minutes and serve with fluffy white rice. Add Peruvian chili sauce or salsa criolla if desired.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s tips<\/h2>\n\n\n\n
        \n
      • Cook the tripe until fully tender before cutting it; continue cooking in 15-minute intervals if it is still firm.<\/li>\n\n\n\n
      • Cut both the tripe and potatoes into even cubes for a consistent texture.<\/li>\n\n\n\n
      • Add the fresh mint at the end to preserve its aroma.<\/li>\n\n\n\n
      • Do not add too much liquid; cau cau should be juicy but not soupy.<\/li>\n\n\n\n
      • Reheat gently with a splash of broth if the sauce thickens after resting.<\/li>\n<\/ul>\n\n\n\n

        Traditional variations<\/h2>\n\n\n\n

        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 aj\u00ed amarillo, turmeric, potato, and mint seasoning base, while the cooking time changes according to the protein used.<\/p>\n\n\n\n

        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 aj\u00ed amarillo.<\/p>\n\n\n\n

        How to serve<\/h2>\n\n\n\n

        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.<\/p>\n\n\n\n

        Offer salsa criolla, ground aj\u00ed amarillo, or rocoto sauce for those who prefer more heat. Chicha morada or Peruvian-style lemonade pair well with this comforting dish.<\/p>\n\n\n\n

        Recommended accompaniments<\/h2>\n\n\n\n
          \n
        • Fluffy white rice<\/li>\n\n\n\n
        • Salsa criolla<\/li>\n\n\n\n
        • Ground aj\u00ed amarillo<\/li>\n\n\n\n
        • Ground rocoto<\/li>\n\n\n\n
        • Chicha morada<\/li>\n\n\n\n
        • Peruvian-style lemonade<\/li>\n<\/ul>\n\n\n\n

          Food tradition<\/h2>\n\n\n\n

          Cau cau is one of the best-known dishes within Peru\u2019s 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, aj\u00ed amarillo, and mint.<\/p>\n\n\n\n

          Its name has several possible interpretations, but its culinary identity is strongly linked to Lima\u2019s criollo tradition and to comforting home-style lunches.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Cau cau is a classic dish from Peruvian criollo cuisine, traditionally made with beef tripe cut into small cubes, potatoes, aj\u00ed 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, […]<\/p>\n","protected":false},"author":6,"featured_media":16101,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-16099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Cau Cau | Recetas123<\/title>\n<meta name=\"description\" content=\"Make authentic Peruvian cau cau, a comforting tripe and potato stew with aj\u00ed amarillo, turmeric, and fresh mint.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recetas123.net\/en\/peruvian-cau-cau\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" 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