A classic of Lima’s street-side eateries, cau cau is made by pressure-cooking thoroughly cleaned beef tripe with turmeric and red pepper paste until tender. Fresh mint brightens the stew, which makes a filling, low-carbohydrate main course when served without a starchy accompaniment.
Boil the tripe pieces in boiling water for 10 minutes, then drain. This first boil removes much of the smell. Cut into 3–4 cm cubes.
Sauté the onion in olive oil until lightly golden. Add the garlic, then, once fragrant, stir in the red pepper paste, turmeric and cumin. Cook for another 2 minutes.
Mix the boiled tripe with the sautéed base and cover with hot water. Add the salt and black pepper, then close the lid. Once the pressure cooker comes to pressure, cook over low heat for 70 minutes.
Once the pressure has released naturally, open the lid and adjust the salt if needed. Scatter over fresh mint leaves and serve hot.
Be sure to skim off the foam that collects on the surface while boiling the tripe, or the stew may become bitter. Add the spices before closing the pressure cooker lid so their aroma can develop in the oil.
Tarifte düdüklüde 70 dakika yazıyor ama benim işkembem daha kalın kesilmişti, 95 dakika tuttu ve yine de hafif dişe geldi. Bir dahaki sefere daha ince doğrayıp aynı süreyi denemek istiyorum, lezzeti gerçekten güzeldi.
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