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Cau Cau

Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 6 servings

Ingredients
  • Rumba® Beef Honeycomb Tripe (2 lbs. )
  • 2 tablespoons milk
  • 2 sprigs peppermint
  • ½ cup oil
  • 1 onion, finely chopped
  • ½ tablespoon garlic, minced
  • ¼ teaspoon 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)
  • Salt, to taste
Instructions
  1. Boil tripe in water, milk and peppermint sprigs until soft. Once cooked, cut into squares.
  2. Heat oil in pot. Once hot, add onion, garlic, cumin and turmeric, and cook until onion is golden. Add tripe and diced potatoes.
  3. Sauté tripe and potatoes until fully cooked. Add peas. Sprinkle remaining peppermint and chopped cilantro on top; serve with white rice.
  4. For the final touch, add lemon juice and chopped ají pepper. Enjoy!