3 Perfect Recipes For Cau Cau Peruano

Cau Cau????? What a sweet name!!! Isn’t it? Hey, are you familiar with traditional Peruvian stew? If not, let me introduce you to this satisfying dish made with beef tripe. Yes, I am talking about Cau Cau Peruano, a Peruvian recipe that will give color to your table, it’s super delicious.

If you’re an adventurous eater, you must try this dish. This year I was invited to a New Years’ Eve gathering at my friend’s place. Ah! She cooks delicious Peruvian food. A superb chef! She served Cau Cau with rice along with other delicious food.

When I tried this traditional Peruvian stew for the very first time, I just fell in love with it. Mouthwatering and super delicious!!! Trust me; it tastes yummy. It was indeed a memorable meal. 

A few days later, she shared her mom’s recipe about how to cook traditional Peruvian stew with beef honeycomb tripe. Cook it at home for your family or guests; this tasty dish will leave a good impression.

“Cooking is not difficult. Everyone has taste, even if they don’t realize it. Even if you’re not a great chef, there’s nothing to stop you from understanding the difference between what tastes good and what doesn’t.” ­­­­­­

Gerard Depardieu

Cau Cau Peruano Recipes

What else could be better than sharing Peruvian recipes with lovely people around the world? Cau Cau is rich in taste and easy to prepare at home. Why dining out when you can cook delicious meals for your loved ones from simple ingredients?

It’s your lucky day that you’ve found the perfect recipes for Cau Cau Peruano. Do you want to learn how to prepare Peruvian Cau Cau at home? Satisfy your Peruvian food craving with these 3 easy and delicious Cau Cau recipes.


Are you looking for a traditional Peruvian stew with an excellent taste? Want to become a cooking master? Try this authentic recipe at home. You’ll be surprised by its herbal fragrance. Trust me, after trying this for once, and you will add this flavorful meal to your weekend dinner menu.

“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others – it’s the same with music.”


The aroma that spreads around will force everyone in your house to run towards the dinner table, even if they’re picky eaters. So, are you ready to cook this meal at home? I am obsessed with this recipe. Hungry? Let’s cook this meal.

Serving (4-5)


For Stew

For Garnish

  • Chopped Cilantro/Peppermint (2 oz)
  • Chopped fresh Peruvian yellow hot peppers (Ají Amarillo) or Jalapeño if Ají is unavailable

For serving

  • Brown/White Rice


  1. Boil tripe in water for 30 minutes.
  2. Remove the water and fill the cooking pot with water, add milk and peppermint sprigs. Let it cook for 30 minutes until soft.
  3. Once cooled, transfer the tripe into cutting board and cut into squares. Keep the tripe stock for later use.
  4. In a cooking pan, heat oil over medium flame. Add onion and garlic and stir-fry until onion turned golden.
  5. Add turmeric and cumin, Aji paste, salt, and pepper to taste. Let it simmer for 10 minutes.
  6. Add tripe pieces and 1 cup stock and cook for about 10 minutes.
  7. Now add potatoes and let it simmer until fully cooked.
  8. Add green peas and cook for more 5 minutes.
  9. Garnish with peppermint or chopped cilantro; serve with white rice.
  10. For the extra twist, add lemon juice and chopped Ají pepper. Enjoy!

Recipe Notes

Don’t want to use tripe stock? Cook potatoes before and cut into diced shape. You can quickly prepare this recipe by using cooked potatoes.


Not crazy about tripe? Say goodbye to tripe with this epic Peruvian Cau Cau chicken version. A yellow-based chicken chili stew with potatoes, carrot, peas, and spearmint you can quickly prepare at home.

“…No one is born a great cook; one learns by doing.”  

Julia Child

What else could be better than preparing Peruvian dishes at home? An incredibly easy restaurant-style meal at home! Fewer ingredients, so easy to make at home, agreed? Let’s get started.

Serving (4)


  • Olive oil (2 fl. oz)
  • Finely Chopped Onion (16 oz.)
  • Fresh Peruvian Yellow Hot Pepper (1)
  • Turmeric (0.17 fl. oz)
  • Garlic Paste (0.3 oz)
  • Ground Cumin (0.1 oz)
  • Boneless and Skinless Chicken Breast (1 lb.)
  • Chicken Stock (8 fl. oz)
  • Medium-Sized Potatoes (4, peeled and cut into small cubes)
  • Diced Carrots (4 oz)
  • Chopped celery (4 oz, use stalks, and leaves)
  • Sprigs of Fresh Spearmint (3, 1 whole and two freshly chopped)
  • Fresh or Frozen Green Peas (4 oz)
  • Salt (As per taste)
  • Black Pepper (As per taste)


  1. Heat oil in a cooking pot over medium-low heat. Add chopped onions and sauté for 5 minutes or until translucent.
  2. Add garlic, turmeric, and cumin and minced yellow hot pepper (or 1tbsp. yellow chili paste), salt, and pepper to taste.
  3. Let it cook for 5 minutes and occasionally stir until cooked through.
  4. Cut the chicken breast in cubes of about 1-inch square. Add the chicken to the pan and let it cook until chicken meat turned white.
  5. Add the chicken stock, cubed potatoes, carrots, peas, celery, and a whole sprig of spearmint (sweet mint).
  6. Bring to a boil, cover the lid and let it simmer for 15-20 minutes on medium to low heat until carrots are fully cooked, and about 60% of the liquid has evaporated.
  7. If the potatoes breakdown, it would be great, as it makes the sauce thick. Discard the whole sprig of spearmint.
  8. Now turn the flame off and add the remaining (minced) spearmint and stir once more.
  9. Your meal is ready to dish out. Serve Peruvian Chicken Cau Cau with white rice.

Recipe Notes

Want to reduce carbs? Replace potatoes with diced zucchini. Don’t forget to add the zucchini near the end of the cooking process, since it cooks very fast.

If spearmint is not available, you can use peppermint.


Thinking of a comfy meal? Do you love Cau Cau Peruano? How to prepare restaurant style Seafood Cau Cau at home? Let’s turn an ordinary dinner to extraordinary by cooking classy recipes at your home. No more dining out! Let’s get into the cooking process.

screenshot captured from https://www.youtube.com/watch?v=NiBi0M7-gng


  • Mixed Seafood
  • One Splash of oil
  • Red onion (1, finely chopped)
  • Garlic (3 cloves, chopped)
  • Aji Amarillo yellow chili paste (1 oz)
  • Turmeric (1 oz)
  • Potatoes (2, sliced)
  • Peas (2 fl. oz)
  • Lemon (1, added)
  • Parsley (finely chopped)
  • Sprig (2, finely chopped Spearmint/Peppermint)
  • Seafood broth
  • Salt, Cumin and Pepper (As per taste)


screenshot captured from https://www.youtube.com/watch?v=NiBi0M7-gng
  1. In a saucepan, add oil and heat it over low-medium heat. Add garlic and finely chopped onion and sauté until translucent.
  2. Then add Aji Amarillo hot yellow chili paste, turmeric, salt, black pepper, cumin, and mix everything well.
  3. Add the potatoes and seafood broth; cover the lid and bring them to boil.
  4. Now add peas and spearmint and let them cook over medium heat until potatoes soften. Don’t let the liquid dry.
  5. Pour mixed seafood into the cooking pan and mix well, and if it is scorched, add a little more broth. Cover the lid and let it simmer. Don’t overcook seafood.
  6. You can add cornstarch slurry for thick consistency (optional).
  7. Finally, garnish with parsley and spearmint. For an additional twist, add lemon juice and cover the lid. Serve it after a few minutes. Enjoy!

Final Words

Are you a fusion food lover? Love creativity in cooking? This Peruvian food is for you. The best part is that besides beef tripe/mondongo, you can prepare Cau Cau with chicken, vegetables, meat, and seafood. No more hard rules to be followed. Make sure to follow our blog for traditional recipes.

Credit: Featured image from https://worldfood.guide/photo/cau_cau_33/

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