Cau Cau Provenzal 60g

One of the theories is that the Cau Cau is of Lima origin and we owe it to some brown hand that, being unable to afford to lose the viscera of the beef, devised a way to give it a good flavor with the Peruvian products it had The hand: the yellow pepper, the chips, the peppermint. Several hundred years later it is one of our favorite Creole dishes.

The Cau Cau Provezal is easy and fast to prepare while preserving the delicious taste of Cau Cau Peruano.

CAU CAU STEW

INGREDIENTS Yellow Pepper, mint, turmeric, salt, garlic, onion, msg, sugar and cummin.

PREPARATION

1.- Pour envelope content in a pot, add 3 cups of water, stir.

2.- Add ½ of chopped tripe, cook over medium heat for 15 minutes.

3.- Add 4 potatoes, diced, and continue cooking for 15 to 20 minutes more.

4.- Add salt to taste if needed.

5.- Serve with rice, use parsley for garnish

6.- You may use chicken, shrimp or sea food instead of tripe