Ingredients with Measurements:
- 1 lb beef tripe, cleaned and sliced into thin strips
- 1 lb yellow potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp aji amarillo paste
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 cups chicken broth
- 1 cup frozen peas
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the beef tripe and cook for 5 minutes, stirring occasionally.
3. Add the aji amarillo paste, ground cumin, dried oregano, salt, and pepper. Stir well to combine.
4. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the potatoes are tender.
5. Add the frozen peas and cook for an additional 5 minutes.
6. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 40g
Protein: 18g
Sodium: 700mg
Substitutions for ingredients:
- Beef tripe can be substituted with chicken or pork.
- Aji amarillo paste can be substituted with any hot sauce.
- Yellow potatoes can be substituted with any other type of potato.
Variations:
- Add diced carrots or bell peppers for extra flavor and color.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add diced tomatoes for a fresher taste.
Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- Use a wooden spoon to stir the cau-cau cozido to avoid damaging the tripe.
- Adjust the amount of aji amarillo paste to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the cau-cau cozido in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve with white rice or crusty bread.
Suggested side dishes:
- Avocado salad
- Roasted vegetables
- Grilled corn
Troubleshooting advice:
- If the potatoes are not cooked through, add more chicken broth and continue simmering until tender.
- If the cau-cau cozido is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cau-cau cozido is a traditional Peruvian dish that originated in the coastal region. It is typically made with beef tripe, potatoes, and aji amarillo paste.
Flavor profiles:
Savory, spicy, and slightly tangy.
Serving suggestions:
Serve hot with rice or bread.
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Region: Peruvian