Main course

Cau Cau

A tender beef-tripe and potato stew colored with ají amarillo and turmeric and finished with peas and fresh huacatay.

What you’ll need

• beef tripe: 1000 g
• potatoes: 800 g
• ají amarillo paste: 70 g
• onion: 180 g
• huacatay: 25 g
• water: 3500 ml
• green peas: 150 g
• garlic: 18 g
• vegetable oil: 35 ml
• ground turmeric: 5 g
• fine salt: 13 g
• ground cumin: 3 g

How to make it

1. Use cleaned tripe. Rinse it under cold water, place in a large pot, cover with fresh water, and boil for 10 minutes; drain completely and rinse the pot.

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