Cau Cau

Method

Blanch the tripe in salted boiling water for 45 minutes until tender, then drain and set aside. Blend the yellow chillies with half the coriander and a splash of stock to create a paste. Heat olive oil in a large pot and sauté the onions, garlic, and cumin seeds until fragrant, about 3 minutes. Add the cooked tripe, potatoes, and chilli paste, stirring well for 2 minutes. Pour in the beef stock, add turmeric, salt, and pepper, then simmer for 25-30 minutes until the potatoes are tender and the stew has thickened slightly. Finish with fresh coriander and parsley just before serving, ensuring the mixture has a creamy yellow appearance from the turmeric and chilli.