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Brief Overview
Cau Cau is a dish that speaks to the soul of traditional Peruvian cooking. Built from humble ingredients, it turns beef tripe into something warm, rich, and deeply satisfying. It is a stew that’s not about glamour but about comfort, patience, and flavour that tells a story.
At first glance, it may not be for the unadventurous. Yet for those who give it a chance, Cau Cau offers a flavourful experience that reflects the creativity found across Peru’s home kitchens. It is hearty, generous, and full of personality.
Served with white rice and often paired with a side of spicy salsa criolla, Cau Cau is more than just a meal. It is the kind of dish that brings people together around the table, usually on a Sunday or during family gatherings.
What Is Cau Cau?
Cau Cau is a slow cooked tripe stew, commonly made with beef stomach, potatoes, and a sauce based on garlic, onions, and yellow chilli. The stew is simmered until everything softens and the flavours blend into a warm, fragrant dish.
The name Cau Cau is thought to come from the Quechua word for cut or chop, a nod to the way the tripe and potatoes are diced into small, uniform pieces. This allows the ingredients to cook evenly and absorb the sauce fully.
Despite its bold ingredients, the dish is approachable and comforting. The tripe takes on the surrounding flavours, becoming tender and mild. The sauce brings colour and heat, creating a rich balance that makes each spoonful satisfying.
Ingredients and Taste
The base of Cau Cau begins with beef tripe that is carefully cleaned and boiled until tender. Once soft, it is cut into small cubes and combined with diced yellow potatoes. Garlic and onions create the first layer of flavour in the pan.
The distinctive yellow hue comes from aji amarillo, Peru’s native yellow chilli. It gives the dish both colour and a gentle, fruity heat. Turmeric is also added, bringing warmth and depth, while parsley is stirred in at the end for freshness.
In taste, Cau Cau is layered and mellow. The tripe adds a subtle meatiness without overpowering the dish. The potatoes absorb the chilli and turmeric, giving the stew body and heart. A final squeeze of lime or spoon of salsa livens it up.
A Taste of History
Cau Cau’s history reflects Peru’s multicultural past. Some believe it came from the influence of enslaved African cooks during colonial times, who turned inexpensive cuts into deeply flavourful meals using herbs, spices, and slow cooking.
Others link it to indigenous roots, particularly in the Andes, where potatoes and local chillies were long staples. Over time, Spanish and African traditions blended with native ingredients, and Cau Cau evolved into a signature Peruvian stew.
It is especially popular in Lima, where it appears in both traditional households and lunchtime menus across the city. Though it may not be the flashiest dish, its loyal following proves its place in the Peruvian culinary identity.
Cau Cau represents what makes Peruvian food remarkable. It takes what is available, treats it with care, and creates something deeply nourishing. It is a reminder that flavour is not about cost or complexity, but about love and time in the kitchen.
How to make Cau Cau (Peruvian Tripe Stew)
Cau Cau is a traditional Peruvian stew made with tender beef tripe, potatoes, and a fragrant blend of spices and herbs. This dish is known for its bold use of aji amarillo and fresh mint, giving it a rich, comforting depth with a vibrant, earthy lift. Be patient during preparation, as properly cleaned and simmered tripe is the key to perfect texture and flavour. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 800g beef tripe, thoroughly cleaned
- 1 tbsp white vinegar (for cleaning)
- Juice of 1 lime (for cleaning)
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp aji amarillo paste (Peruvian yellow chilli paste)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 4 medium yellow potatoes, peeled and cubed
- 500ml beef stock or water
- 1 tsp salt (or to taste)
- ½ tsp ground black pepper
- 2 tbsp fresh mint, finely chopped
- 2 tbsp parsley, finely chopped
For serving
- Steamed white rice
- Fresh lime wedges (optional)
Cooking Instructions
Step 1: Clean the tripe
To begin, rinse the tripe under cold water. Rub it with white vinegar and lime juice, then rinse thoroughly again. Boil in water for 15 minutes, discard the water, and repeat once more to remove odours. Transition to simmering.
Step 2: Simmer the tripe
Place the cleaned tripe in a pot with fresh water and a pinch of salt. Simmer gently for 1½ hours until tender. Once cooked, drain and cut into small bite sized cubes. Prepare your base next.
Step 3: Sauté the aromatics
In a large saucepan, heat vegetable oil over medium heat. Add onions and cook until softened, about 5 minutes. Stir in garlic, cumin, turmeric, and aji amarillo paste. Cook until the paste turns glossy. Move to combining ingredients.
Step 4: Add the tripe
Add the cubed tripe to the sautéed base. Stir well to coat each piece with the fragrant mixture. Allow it to cook for 5 minutes so the flavours absorb. Then move on to adding the potatoes.
Step 5: Incorporate the potatoes
Add the cubed potatoes and mix gently. Pour in beef stock or water until just covered. Bring to a gentle boil. Transition to simmering until cooked through.
Step 6: Simmer the stew
Reduce heat to low and cover the pot. Simmer for 25–30 minutes, or until the potatoes are tender and the liquid has slightly thickened. Then prepare your final seasoning and herbs.
Step 7: Season and finish with herbs
Season with salt and black pepper to taste. Stir in chopped mint and parsley just before removing from heat. These herbs give Cau Cau its distinctive aroma. Move to resting and serving.
Final Step: Serve with rice
Serve hot with steamed white rice on the side. Garnish with extra herbs or a squeeze of lime for brightness. Presentation tip: Serve in a shallow bowl to showcase the golden broth and herb flecks.
Variations and substitutions
- Substitute beef tripe with chicken or tofu for a lighter or vegetarian version.
- Use fresh aji amarillo if available, blending it into a paste.
- Add peas or carrots for extra colour and texture.
Cooking Tips for Perfect Cau Cau
- Clean tripe thoroughly using vinegar and lime to remove odour and achieve tender texture.
- Simmer tripe slowly over low heat to prevent toughness.
- Add herbs at the end to preserve their fresh flavour.
- Aji amarillo is key to authentic taste; avoid substituting with general chilli paste.
Cau Cau (Peruvian Tripe Stew)
Ingredients
For the stew
- 800 g beef tripe thoroughly cleaned
- 1 tbsp white vinegar for cleaning
- Juice of 1 lime for cleaning
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 tbsp aji amarillo paste Peruvian yellow chilli paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 4 medium yellow potatoes peeled and cubed
- 500 ml beef stock or water
- 1 tsp salt or to taste
- ½ tsp ground black pepper
- 2 tbsp fresh mint finely chopped
- 2 tbsp parsley finely chopped
For serving
- Steamed white rice
- Fresh lime wedges optional
Instructions
- To begin, rinse the tripe under cold water. Rub it with white vinegar and lime juice, then rinse thoroughly again. Boil in water for 15 minutes, discard the water, and repeat once more to remove odours. Transition to simmering.
- Place the cleaned tripe in a pot with fresh water and a pinch of salt. Simmer gently for 1½ hours until tender. Once cooked, drain and cut into small bite sized cubes. Prepare your base next.
- In a large saucepan, heat vegetable oil over medium heat. Add onions and cook until softened, about 5 minutes. Stir in garlic, cumin, turmeric, and aji amarillo paste. Cook until the paste turns glossy. Move to combining ingredients.
- Add the cubed tripe to the sautéed base. Stir well to coat each piece with the fragrant mixture. Allow it to cook for 5 minutes so the flavours absorb. Then move on to adding the potatoes.
- Add the cubed potatoes and mix gently. Pour in beef stock or water until just covered. Bring to a gentle boil. Transition to simmering until cooked through.
- Reduce heat to low and cover the pot. Simmer for 25–30 minutes, or until the potatoes are tender and the liquid has slightly thickened. Then prepare your final seasoning and herbs.
- Season with salt and black pepper to taste. Stir in chopped mint and parsley just before removing from heat. These herbs give Cau Cau its distinctive aroma. Move to resting and serving.
- Serve hot with steamed white rice on the side. Garnish with extra herbs or a squeeze of lime for brightness. Presentation tip: Serve in a shallow bowl to showcase the golden broth and herb flecks.
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