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Peruvian Cau Cau: Featuring Beef Tripe with Golden Potatoes

Rumba Meats® Beef Honeycomb Tripe

Peruvian Cau Cau Recipe


  • Rumba Meats® Beef Honeycomb Tripe (2 pounds)
  • 2 tablespoons milk
  • 2 sprigs peppermint, divided
  • ½ cup oil
  • 1 onion, finely chopped
  • ½ tablespoon garlic, minced
  • ¼ teaspoon ground cumin
  • 1 teaspoon turmeric
  • 6-8 medium-sized potatoes, cooked and diced
  • ½ cup peas
  • ¼ cup coriander or cilantro, chopped
  • Juice of 1 lemon
  • Ají pepper, to taste (may substitute serrano or jalapeño pepper if ají is unavailable)
  • Cooked rice, as needed


  1. In a stockpot, combine beef honeycomb tripe, milk, 1 sprig peppermint and water to cover. Boil until soft and internal temperature of tripe reaches 160ºF. Remove tripe and slice into squares. Set aside.
  2. Heat oil in a pot. Add onion, garlic, cumin and turmeric, and cook over medium heat until onion is golden. Add tripe and diced potatoes; stir to blend.
  3. Sauté tripe and potatoes until potatoes are golden. Stir in peas and cook until fully heated. Sprinkle remaining peppermint and chopped cilantro on top.
  4. Serve with white rice.
  5. For the final touch, add lemon juice and chopped ají pepper. Enjoy!