cao cao


beef tripe, potatoes

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.

March 12, 2019 - by: itisclaudio

Related: 1 of 1

Cau Cau De Pollo


Chicken version of Cau Cau