Cau cau criollo (Creole cau cau)
There is a lot of versions of cau cau. In general, cau cau is a cooking style: we have seafood cau cau, chicken cau cau, etc. – when you say simply cau cau or cau cau criollo, you will be talking about the beef tripe cau cau. These recipes have an african, italian and chinese influence. Today, you’ll got creole cau cau for 6 people.
Ingredients:
- 1/2 kg (1 lb) of beef tripe
- 2 tablespoons of milk
- 1 stick mint
- 2 tablespoons of chopped mint
- 1/2 cup of vegetable oil
- 2 cups of chopped onions
- 1/2 tablespoon of ground garlics
- 1/4 teaspoon of cumin
- Yellow chili/pepper, ground, to one’s taste
- 1 teaspoon of turmeric
- 3 to 4 white potatoes, cooked, peeled and cut in little cubes
- Juice of 1 lime
- Salt
- Pepper
Preparation:
Put the tripe in a pot and cover it with water, adding the milk and the stick mint. Cook for an hour, more or less, or until the tripe gets very soft. Remove, strain and let it cool down a little. Cut in little pieces. Keep back.
In another pot, heat the oil and fry the onion. Add the garlics, cumin, ground yellow chili and turmeric; cook and stir until all gets well cooked. Season.
Add the tripe and the potatoes. Boil. Sprinkle the mint and lime juice. Mix well.
Serve with white rice.
***
Technorati tags: Recipes, Peru, Peruvian Recipes, Main Courses, Cau Cau, Cau Cau Criollo, Creole Cau Cau.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Main Courses, Cau Cau, Cau Cau Criollo, Creole Cau Cau.
