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.