Ingredients
- 600 g pre-cooked tripe, in cubes
- 3 potatoes, diced
- 1 red onion
- 4 garlic cloves
- 3 tablespoons yellow chili (ají amarillo) paste
- 1/2 teaspoon turmeric (palillo)
- 1/4 cup spearmint
- 1 cup broth
- Oil, salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Chop the onion and garlic 4 sec/speed 5 and sauté with oil 5 min/120°C/speed 1.
- Add the yellow chili and turmeric and sauté 3 min/120°C/speed 1.
- Add the tripe and broth. Cook 20 min/100°C/reverse/spoon speed.
- Add the diced potato. Cook 20 min/100°C/reverse/spoon speed until the potato is soft.
- Add the chopped spearmint, adjust the salt and serve with white rice.
Tips
- Spearmint is essential in Lima-style cau cau.
- Use well-cleaned, pre-cooked tripe to cut down the time.
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