Peruvian Cau Cau

Cau Cau

Tripe Stew

The traditional Creole Cau Cau is a tripe stew served with rice. Strips of pre-cooked tripe are cooked together with onions, aji amarillo, garlic and chunks of potatoes.

Before serving the stew, it's sprinkled with chopped mint or hierbabuena. There are many variations of Cau Cau: mussel cau cau, fish cau cau, chicken cau cau to mentioned just the most common.

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Kuelap Archaeological Zone

Kuelap Archaeological Zone

Located at 3000 m (about 10,000 feet) above sea level at the top of the Barreta plateau overlooking the Utcubamba Valley in northern Peru, the Kuelap complex is not only a prime example of the architectural style of the Chachapoyas culture, but also the largest stone monument in South America...
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