Beef tripe, potato
The traditional Creole Cau Cau is a tripe stew served with rice. Strips of pre-cooked tripe are cooked together with onions, yellow Peruvian chilies (aji amarillo), garlic and chunks of potatoes. Before serving the stew it's sprinkled with chopped mint or hierbabuena.
There are numerous variations of Cau Cau: mussel cau cau, fish cau cau, chicken cau cau.
Sept. 30, 2014 - by: photofood
Photo credit: photofood
by itisclaudio (0 ) Personal: Only owner can add dishes