DISH RESEARCH · Dish
Cau Cau
Peruvian beef-tripe and potato stew coloured with turmeric and finished with mint, cilantro and ají.
About Cau Cau
Cau Cau is a popular Peruvian stew of finely cut tripe and potatoes. This profile follows Peruvian cook Carla Gutierrez's beef-honeycomb-tripe version, retaining the mint, turmeric, peas and ají that distinguish it from chicken and seafood variants.
Tender tripe and potatoes give the stew a mild, savoury base. Onion, garlic and cumin add depth, turmeric brings earthiness, ají gives measured heat, and mint, cilantro and lemon keep the finish fresh and bright.
The stew is golden yellow, with small cubes of honeycomb tripe and potato surrounded by a thick, lightly oily sauce. Green peas and chopped herbs create bright flecks across its soft, compact texture.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Cau Cau
Carla Gutierrez's Peruvian Beef-Tripe Cau Cau.
- Beef honeycomb tripeTender offal base
- MilkSoftens and freshens the tripe while boiling
- MintBoiling aromatic and fresh finish
- Cooking oilFries the aromatic base
- OnionSweet aromatic base
- GarlicPungent aromatic
- Ground cuminWarm earthy seasoning
- TurmericGolden colour and earthy flavour
- PotatoesStarchy body
- Green peasSweet green vegetable
- CilantroFresh herbal finish
- Lemon juiceBright citrus seasoning
- Ají pepperPeruvian chilli heat
- SaltSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Beef honeycomb tripe:
- Milk:
- Mint:
- Cooking oil: . The source specifies oil without identifying its plant source, blend or product formula
- Onion:
- Garlic:
- Ground cumin:
- Turmeric:
- Potatoes:
- Green peas:
- Cilantro:
- Lemon juice:
- Ají pepper: . The selected recipe names ají pepper without identifying the cultivar or preparation
- Salt:
Origins & food traditions
Rumba Meats publishes Peruvian cook Carla Gutierrez's complete beef-honeycomb-tripe cau cau and identifies it as a popular Peruvian tripe stew. Eat Peru independently documents the traditional tripe, potato, mint, onion, turmeric, cumin and ají structure, while Kosmos Peru corroborates the finely diced potato-and-tripe form.
Countries
- Peru
- PeruCatalogue link pending review
Cuisines & regions
- Peruvian Cuisine
- Peruvian Creole Cuisine
- Peruvian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.