Peruvian Food Recipe: How to make Cau cau?

If you are looking for a traditional Peruvian food with great taste, Cau cau is the perfect and best recipe for you.

Cau cau is a Peruvian dish made with beef tripe and characterized by its vibrant yellow color and great herbal fragrance. It is a food recipe that will give color to your dining table.

The Cau cau’s yellow color is achieved thanks to the spices like palillo, one Peruvian spice made out of curcuma root that will color your dish with a strong yellow color.

For the color in this Peruvian recipe it is also used the ají Amarillo paste (Peruvian yellow pepper) that brings a great taste to the stew and also gives a nice yellow natural color.

Check out :  Los Andes Foods Mini Cachitos de Queso x 6 Unid.

The name “Cau Cau” is believed to come from the Quechua language “Can” which means small, referring to the small cubes used for this Peruvian recipe.

The Cau cau recipe may be modified depending on the tastes, for example you may change the beef tripe for chicken if you do not like that part of the beef. 

For this it is recommended to boil the chicken, and then cut it in small cubes, then, the steps are the same for the rest of the recipe.

Here we recommend eating it with rice, which is the classic accompaniment, but it can be changed into other options according to your tastes, such as French fries, salads and boiled vegetables.

Keep reading if you want to know how to make this colorful, healthy and delicious Peruvian food.

Ingredients (5 portions)

• 1 cup of onion chopped into small cubes
• ½ cup of carrot chopped into small cubes
• 2 ½ teaspoons of garlic paste
• 4 tablespoon of ají amarillo paste
• 1 tablespoon of palillo
• 18 oz. of beef tripe cut in medium cubes
• 18 oz. of beef leg cut in medium cubes
• 54 oz. of potatoes chopped into medium cubes  (Yellow potatoes are better for this recipe)
• ½ cup of green beans
• ½ cup of Peppermint chopped really small
• 4 cups of cooked rice
• Oil as needed
• Salt, pepper and cumin to taste

 Preparation

1. On a pot with 6 cups of water, cook the beef legs cubes for 2 hours on low heat and with the pot covered. Add a bit of salt and one teaspoon of garlic paste. Once cooked, separate the broth from the beef legs and set aside.
2. On another pot, heat up the oil on medium heat and sauté the onion, the ají Amarillo paste and the palillo for a couple of minutes
3. When the onion looks transparent, add the beef tripe and the beef legs to the pot preparation. Cook for around 10 minutes and add salt, pepper and cumin to the taste.
4. Add the potatoes, carrot and green beans to the pot and cook for another 10 minutes. Stir everything together.
5. Add the peppermint to the preparation and rectify the taste with salt, pepper and cumin.
6. Now it’s ready. Let it cool down a bit and serve it with rice.

Read more:Interesting Facts About Peruvian Rocoto

Peruvian cuisine is influenced by and influenced by a variety of cultures, both indigenous and imported. One of the significant influences on Peruvian cuisine is African culinary styles and cooking techniques. Although Asian food played a significant role in shaping the typical food of Peru, African dishes made their way into the home kitchens of Peruvians throughout the years and have remained.

The most exquisitely-crafted food item, Cau Cau is a must-try for those who are those who enjoy fusion food. It's a delicious and satisfying dish made from offal (which is more delicious than it sounds, and millions of people cannot be in the right)

The dish is a stew made of beef. But, nowadays, there are many variations, including substituting tripe with chicken, seafood (well-known), and various other ingredients. This tasty dish is sure to impress you with the addition of onions, turmeric, and cumin.

It is possible to prepare Cau Cau as a simple Peruvian stew with no side dish, but it's typically eaten with rice. Be sure that you'll be amazed by the aroma of Cau Cau. Every household member will begin to run towards the table for dinner. Provecho!

Cau Cau is one of numerous Creole dishes that are that is popular in Afro-Peruvian kitchens. It it is believed to originate from Lima by cooks who were forced to prepare dishes using tripe or beef hearts. Nowadays, Cau Cau is also made with fish or chicken. First, however, I'm going to present the traditional recipe using honeycomb tripe made of beef which my mom taught me to cook.

One of my top spots in Lima to drink Cau Cau is Antigua Taberna Queirolo in Pueblo Libre. We generally have Papa Rellena and Cau Cau with Chilcano Pisco cocktails for lunch. Unfortunately, I have not had Cau Cau in local Peruvian eateries in San Francisco.

However I've seen tripse-based dishes in certain Dim Sum restaurants. Because beef tripe isn't easily available at my local supermarket, It took a bit of searching to locate a shop that sold clean honeycomb tripe from beef, known as munongo.

Check out: FOCH SALSA PARA TALLARIN SALTADO - 500 CC.