Cau Cau
South America — Peru
One of Lima's most important criollo dishes. Tripe diced and cooked with onions, garlic, turmeric, potatoes, and mint. A cornerstone of Peruvian home cooking.
Cuts in this tradition
Cultural context
Associated with Lima's criollo tradition and Afro-Peruvian culinary heritage. Common in homes, markets, and traditional restaurants. The mint (hierbabuena) is a defining flavor marker.
Preparation
Tripe cleaned and boiled until tender, diced, then cooked with sofrito of onion, garlic, turmeric, ají amarillo. Potatoes and hierbabuena added. Served with white rice.