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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, yellow Peruvian chilies (aji amarillo), garlic and chunks of potatoes.

Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

As each region in Peru is distinct in its flora and fauna, each local cuisine adapts to the natural resources available and present foreign influences.

Before serving the stew it's sprinkled with chopped mint or hierbabuena.

There are numerous variations of Cau Cau: mussel cau cau, fish cau cau, chicken cau cau...

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Most often this dish is sold by street vendors or simple restaurants for a few Soles.

Tacu Tacu was invented by African slaves that worked on the haciendas during Colonial times using leftovers to make a hearty and substantial meal.

Below find a few main courses that can be found in Lima around every corner.