Peruvian cau cau of tripe, also called many times “mondonguito”, has always managed to conquer the palate of many people who, although the idea that it is a stew made from the stomach of a cow (tripe) stops them, always end asking for a little more. It is a dish that represents, above all, the Peruvian Andean gastronomy.
It is said that the name could come from the Quechua word “acacau” which means “hot” or from the word “can” which means “trifle”. This popular stew is characterized by the touch of peppermint and the yellow color given by the always protagonist yellow pepper.
It is a super simple dish and also very economical. For this reason, at Guruwalik we have given ourselves the luxury of putting together this recipe with everything you need to try this dish that could bring you flattery on your table. Discover how to prepare cau cau de tripe , get everything ready and go ahead and cook it with us!
Ingredients to make Cau cau de tripe:
- ½ kilogram of tripe
- 3 pink potatoes (medium)
- 1 carrot (small)
- 100 grams of peas
- 1 unit of red onion
- 1 tablespoon minced garlic
- 2½ tablespoons yellow chili paste
- 1 branch of mint
- 1 branch of parsley
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of cumin
- 1 pinch of oregano
- 1 jet of oil (quantity required)
How to make Cau cau de tripe:
Step NO 1
To start, run the whole tripe in cold water to wash it. Then, place it in a small pot, cover it with water and add a few sprigs of mint and a pinch of salt. Boil the tripe for 10 minutes .
Step NO 2
While the tripe is cooking, prepare the vegetables . Thus, chop the onion, prepare the ground garlic, peel and cut the pink potato into squares of approximately 1 centimeter, shell the peas and chop the carrot into small squares.
In other countries, peas are known as peas or peas.
Step NO 3
After 10 minutes of the first cooking of the tripe, turn off the heat and remove the tripe from the water to chop it into squares of about 1 centimeter, trying to obtain the size of the potato. You should also reserve the cooking broth. Take the opportunity to measure the yellow chili paste.
Step NO 4
Heat oil in a small saucepan to begin preparing the dressing that will flavor the tripe cau cau. First, add the chopped onion, then the ground garlic and finally the yellow pepper until it is cooked.
Tip: after adding the onion and garlic, you could add a pinch of salt so that these ingredients release their liquid and improve the result of the dressing.
Step NO 5
With the dressing ready, it is time to put the chopped tripe, the chopped potato and a little of the cooking broth that you reserved in the pot , but only the amount necessary to cover these ingredients. Season with salt, pepper, cumin and oregano to taste. Let cook for 5 minutes.
Tip: if you want to add extra color to the tripe cau cau, you can add a little toothpick in this step.
Step NO 6
After 5 minutes, add the carrot and the pea to the stew . Chop some peppermint and parsley and flavor the preparation with these seasonings. If you see that the liquid is reducing too much, add a little more of the broth from the tripe cooking.
Step NO 7
When the potato is cooked, the tripe cau cau is ready. It should be juicy, but with a certain thickness because the potato will have done its job. Accompany the dish with white rice and garnish with a little more chopped parsley. To eat!
Peruvian cuisine is so varied and friendly that we also find a version of this dish with chicken. If you don’t prefer to try tripe, you can do it with chicken. Just follow the same steps but replacing the protein in this recipe.
If you liked the Cau cau de tripe recipe , we suggest you enter our Stew Recipes category . You can also visit a selection of the best Peruvian recipes .
With what to accompany the cau cau of tripe
Although white rice is the quintessential accompaniment to cau cau de tripe, you can experiment and try new things. For example, you can serve with a fried egg, with shredded meat, or with a lettuce salad. Really, the possibilities can be endless if you put your mind to it. Next, we leave you the recipes of the mentioned accompaniments and more:
- Fried eggs without oil
- Rocoto stuffed Arequipa
- Lettuce salad