Cau cau

Cau cau is a traditional offal stew, made primarily from mondongo (tripe, which is the stomach lining of cows) and diced potatoes. The ingredients are cooked with a turmeric-based sauce, which gives the dish its characteristic yellow color. Yellow chili peppers (aji amarillo) are also typically used to add flavor and a bit of heat to the dish.

In the preparation of cau cau, onions, garlic, and sometimes bell peppers are sautéed, after which turmeric, the tripe, potatoes, and broth are added. The stew is then simmered until the ingredients are tender. Fresh mint leaves might be sprinkled on top just before serving to add a fresh touch.