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The traditional Creole Cau Cau is a tripe stew served with rice. Strips of pre-cooked tripe are cooked together with onions, aji amarillo, garlic and chunks of potatoes.
Before serving the stew, it's sprinkled with chopped mint or hierbabuena. There are many variations of Cau Cau: mussel cau cau, fish cau cau, chicken cau cau to mentioned just the most common.
