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1
Clean and First-Boil the Tripe
30 Mins
Boiling, 100°C (212°F)
Put the tripe in a large pot, cover with cold water and bring to a boil. Boil hard for 30 minutes, skimming any foam, then drain and rinse the tripe well.
This first boil is not wasted time — it cleans the tripe and takes away any strong smell, so the stew starts from a clean base.
Done when: Tripe rinsed clean, water discarded, no foam left.
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2
Simmer the Tripe with Mint
80 Mins
Gentle simmer, 100°C (212°F)
Return the tripe to the pot with fresh water to cover and a few whole mint sprigs. Simmer gently for 80 minutes until the tripe is tender enough to cut easily with a spoon. Lift it out, cut into small squares, and keep 2 cups of the cooking liquid.
Keep the simmer gentle — a rolling boil toughens tripe, while a lazy simmer makes it soft and silky.
Done when: Tripe tender, cut easily with a spoon.
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3
Cook the Sofrito
10 Mins
Medium heat, ~175°C (350°F)
Heat the oil in a wide pot and cook the onion for 5 minutes until soft. Add the garlic, aji amarillo paste, turmeric and cumin and stir for 3 to 5 minutes until the paste darkens slightly and smells fragrant.
Frying the paste in oil is what wakes the flavor up — raw aji paste tastes flat, fried aji paste tastes like cau cau.
Done when: Paste darker, fragrant, oil stained golden.
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4
Add Tripe, Potatoes and Stock
25 Mins
Gentle simmer, 100°C (212°F)
Add the tripe squares, the potato cubes and the 2 cups of reserved cooking liquid. Season with salt and pepper, bring to a gentle simmer and cook for 20 to 25 minutes until the potatoes are tender and a few have started to break down and thicken the sauce.
Do not stir hard — the potatoes thicken the sauce as they soften, and rough stirring turns them to mush.
Done when: Potatoes tender, sauce thick and golden, tripe soft.
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5
Add Peas and Fresh Mint
5 Mins
Gentle simmer, 100°C (212°F)
Stir in the peas and cook for 5 minutes until bright green and tender. Take the pot off the heat, stir in the chopped mint, and rest for 5 minutes before serving.
The mint goes in last and off the heat — cooked mint turns bitter, while fresh mint is what makes cau cau taste like cau cau.
Done when: Peas bright green, mint fresh and fragrant, sauce glossy.
auto_awesome Finishing Touches & Plating
Rest the stew for 5 minutes, stir in the last of the mint, and serve hot over white rice with a wedge of lime.
Peru
35m
