Tripe Stew, also known as Cau Cau, is a traditional Peruvian dish rich in flavor and texture. This warming stew combines tripe, potatoes, and peas simmered in a savory broth, enhanced by aromatic spices. Tripe, the key ingredient, provides a unique chewy texture that pairs excellently with tender potatoes and fresh peas. This dish is a great choice for a cozy meal at home or a special occasion, offering a taste that transports diners to the vibrant streets of Lima.

Ingredients

• 1 lb tripe, cleaned and sliced
• 4 cups potatoes, peeled and diced
• 1 cup peas
• 1 whole onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric

Instructions

1. Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté for 3 minutes until fragrant and translucent.
2. Add the sliced tripe to the pot and cook for about 5 minutes until browned. Stir in cumin, paprika, and turmeric.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover the pot, and let it simmer for 30 minutes.
4. Add the diced potatoes and peas to the pot. Continue to simmer for another 20 minutes, or until the potatoes are tender.
5. Taste the stew and adjust the seasoning with additional salt and pepper, if desired.

Keywords: Savory, Hearty, Winter, Main Course, Peruvian

Spice Rack: Cumin, Paprika, Turmeric

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