Traditional Tripe and Potato Stew. Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables. Chakna — Indian spicy stew of goat tripe and other animal parts. Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous.
Tripe appears in traditional dishes in nearly every country in the world, in everything from entrees to cold salads. Great Britain used to be an area of Residents of several countries in Latin American favor a tripe soup/stew known as mondongo. Peru's cau cau stew contains beef tripe, potatoes. You can have Traditional Tripe and Potato Stew using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Traditional Tripe and Potato Stew
- Prepare 1 kg of tripe (beef or sheep) washed and cut into pieces.
- You need of Water as needed (enough to cover tripe to start).
- You need 4 of potatoes, peeled and cut into quarters.
- You need 1 of onion, chopped.
- Prepare 2 of garlic cloves, crushed.
- You need 2 tbsp of curry powder.
- Prepare to taste of Salt.
- You need of Cayenne pepper to taste (optional).
- You need 1 packet of brown onion soup mix.
Guatita - Ecuadorian beef tripe stew. An unusual but traditional Ecuadorian dish, with a peanut and potato sauce. This is my list of traditional (and some less so) foods to try in my hometown of Loja, included are the classics repe, cecina, tamales, cuy, as well as local favorites like pinchos de la. Simmer covered over low heat until the potatoes and carrots are cooked.
Traditional Tripe and Potato Stew instructions
- Cover the tripe with water and simmer for approximately 3 hours..
- Add the potatoes, onions, garlic, curry powder, salt and cayenne pepper. Stir to mix it all in..
- Mix onion soup with a dash of water to form a paste. Add to the stew..
- Add more water as needed if stew starts to dry. Simmer pot for 30 minutes or until potatoes are fully cooked..
- Serve hot over pap or samp..
Photo "Cau cau, a Peruvian tripe and potato stew" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Method: Cut Tripe into bite sized pieces and place in pot of cold salted water. Remove Bay Leaf and add tripe and onions back into gravy and add boiled potatoes. Bring back on medium heat until all warmed through. Place in saucepan and cover with COLD water.