Cau-cau

Cau-cau is a traditional Peruvian dish made from tripe, potatoes, and mint. It is often served with rice and is considered a staple in many Peruvian households.

History

The origins of cau-cau are not well-documented, but it is believed to have been influenced by the culinary traditions of Spanish colonizers and indigenous Inca people. The use of tripe and potatoes is common in many Spanish dishes, while the addition of mint is thought to be an Inca influence.

Preparation

Cau-cau is typically prepared by first boiling the tripe until it is tender. The tripe is then cut into small pieces and sautéed with onions, garlic, and aji amarillo, a type of Peruvian yellow pepper. Potatoes are added to the mixture and cooked until they are soft. Finally, chopped mint is stirred into the dish just before serving.

Variations

There are several variations of cau-cau in Peru and other countries. In some regions, other types of offal such as heart or lungs are used instead of or in addition to the tripe. Some versions of the dish also include carrots or peas. In Argentina, a similar dish known as mondongo is made with tripe, vegetables, and chickpeas.

Cultural Significance

Cau-cau is often served on special occasions and is considered a comfort food in Peru. It is also commonly eaten as a hangover cure. Despite its humble ingredients, cau-cau is a beloved part of Peruvian cuisine and is a testament to the country's rich culinary history.

See Also

• Peruvian cuisine
• Tripe
• Mondongo