Serving
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Cau Cau - Peruvian Tripe & Potatoes
Peru
  -   Cau Cau
Serves
Effort:
Sched:
DoAhead:  
4 main  
**
2-1/4 hr
Yes
A traditional Peruvian dish. Presumably the Incas would have made it from llama tripe (llamas are related to camels).




2
1/2
1
1/2
1-1/4
5
8
2
2
3
1/4
1/3
1/4
#
t

t
#
cl
oz

T
T
t e
t
t
Beef Tripe (1)
Salt (twice)
Lemon
Salt
Potatoes (2)
Garlic
Onion
Red Chili (3)
Parsley
Olive Oil
Turmeric
Salt
Pepper
Prep   -   (1-3/4 hours - 20 min work)
  1. Simmer TRIPE in Water to cover with 1/2 t Salt and a couple of Lemon slices for about 10 minutes. Drain and rinse. Again cover with Water with 1/2 t Salt and a couple Lemon slices. Simmer until it reaches the desired chewiness, about 1-1/4 hours (not mushy).
  2. Drain Tripe, but Reserve two cups of the Broth. Cut the tripe into 3/4" squares.
  3. Peel POTATOES and cut into cubes about 1/2" to 3/4".
  4. Crush GARLIC and chop coarse. Chop ONION medium. Chop CHILI small. Mix all.
  5. Chop PARSLEY small.
Run   -   (30 min)
  1. In a sauté pan heat Oil and fry Onion mix until translucent.
  2. Stir in Tripe, Potatoes, Turmeric and 2 c Broth. Simmer until Potatoes are cooked.
  3. Season to taste with Salt and Pepper.
  4. Serve with Rice. Include some of the broth with each serving.
NOTES:
  1. Tripe:   Any tripe can be used, blanket, honeycomb or book. The weight given is for tripe as sold in U.S. markets (cleaned and par-boiled). By time you've cooked it to the right chewiness you're going to have a whole lot less - as little as 1/3 for book tripe. For details see our Beef Tripe page.
  2. Potatoes:   White Rose of similar "all purpose" potatoes work well here.
  3. Chilis:   Around here everyone uses Fresno chilis. In Peru they probably use Aji Ararillo, but those are near impossible to get in North America. For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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