cao cao


beef tripe, potatoes

This 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.

Jan. 20, 2020 - by: itisclaudio

Related: 2 of 2


Guatita, Guatitas Criollas

Guatita (little guts) is an Ecuadorian stew where the main ingredient is tripe ...

Cau Cau De Pollo


Chicken version of Cau Cau