Entree: Peru – Afro-Peruvian – Cau Cau (Stewed beef tripe in a yellow chili and turmeric sauce with potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 lb (454 g) beef tripe, cleaned, precooked and cut into bite-size pieces
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 ml) annatto (achiote) oil or 1 tsp (5 g) annatto powder mixed with 1 tbsp (15 ml) oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 g) ají amarillo paste (or 2 fresh ají amarillo peppers, seeded and mashed)
- 1 tsp (5 g) ground turmeric
- 2 cups (480 ml) beef broth
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (30 g) fresh cilantro, chopped
- 2 tbsp (30 ml) dry white wine or 1 tbsp (15 ml) vinegar (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Cooked white rice for serving

Instructions

1. Bring a pot of water to a boil and blanch the precooked tripe briefly (1–2 minutes) to refresh it, then drain and set aside.
2. Heat the vegetable oil in a heavy pot over medium heat. Add annatto oil (or annatto powder mixture) and swirl to color the oil.
3. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
4. Stir in the ají amarillo paste and turmeric; cook 2 minutes to bloom the spices and meld flavors.
5. Add the tripe to the pot, stir to coat with the spice mixture, and sauté 3–4 minutes so the tripe absorbs the sauce.
6. Pour in the beef broth and white wine or vinegar if using. Bring to a gentle simmer, cover, and cook 10 minutes.
7. Add the potato cubes, season with salt and pepper, and simmer uncovered until the potatoes are tender and the sauce is slightly reduced, about 15–20 minutes.
8. Taste and adjust seasoning. Stir in chopped cilantro just before serving for fresh aroma.
9. Serve hot over cooked white rice, garnishing with extra cilantro if desired.