Cau cau, a staple of Lima's neighbourhood eateries, is made by pressure-cooking well-cleaned beef tripe with turmeric and red pepper paste until meltingly tender. Finished with fresh mint and served without a starchy side, this hearty stew stays low in carbohydrates.
Blanch the tripe pieces in boiling water for 10 minutes, then drain; this first blanch removes most of the smell. Cut into 3-4 cm cubes.
Soften the onion in olive oil until translucent, add the garlic and once fragrant stir in the red pepper paste, turmeric and cumin; cook for 2 more minutes.
Stir the blanched tripe into the sofrito and cover with hot water, then add the salt and pepper. Seal the lid and, once it comes up to pressure, cook over low heat for 70 minutes.
Once the pressure has released naturally, open the lid, adjust the salt if needed, scatter over the fresh mint and serve hot.
Skim off the foam that rises while blanching the tripe, or the finished stew can turn bitter. Add the spices before sealing the pressure cooker so their aroma blooms in the oil first.
Adding the mint right at the end keeps it fresh; stir it in too early and its aroma escapes with the steam, leaving the stew tasting flat.
Admin DadaGastro · verified in test kitchenTarifte 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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