PREP TIME: 30 MINS
COOK TIME: 1 HR 30 MINS
For the Tripe
1 lb. beef tripe
2 – 3 fresh mint sprigs
1 ½ quarts water
For the Sofrito
2 tbsp cooking oil
2 tsp Inca’s Food Garlic Paste
1 medium onion diced
½ tsp Inca’s Food Aji Amarillo Paste
¼ tsp from each
Inca’s Food Turmeric
For the Stew
The cooked tripe cut into pieces
1 lb potatoes cut into squares (peeled)
1 cup of green peas
2 cups of tripe stock
2 tsp bouillon paste or 1 bouillon square
Mint for garnish
Boil the tripe for 30 minutes.
Discard this water and fill the pot with water again. This time add the mint and let it simmer for about 30 minutes more.
Next, transfer the tripe on a cutting board and let it cool. Don’t discard the water. Once cooled cut the tripe into pieces.
In a pot add the cooking oil and heat it over medium-high heat. Add the onion and garlic and stir. Season with turmeric, cumin, black pepper, and salt. Add the aji amarillo paste and stir. Cook for about 10 minutes.
Add tripe pieces and add 1 cup tripe stock. Once boiling let it simmer for about 10 minutes. Add the potatoes and let them simmer until the potatoes are cooked.
Now add the green peas. Let it simmer for about 5 minutes. Serve with rice and garnished with mint. Enjoy!
Adapted from: https://www.eatperu.com/cau-cau-peruvian-tripe-stew/