Patasca (Patasca)
Overview
Patasca is a hearty Andean soup from Peru made with mote, large kernels of dried white corn that open up like flowers when cooked. The corn is soaked and boiled for hours, then simmered with beef tripe, cow's foot or other cuts of beef, and sometimes pork or lamb, in a broth seasoned with garlic, onion, ají panca chilli paste and oregano. Fresh mint or huacatay is added at the end, giving a cool, herbal note. The broth is rich and slightly gelatinous, and the soup is served very hot with chopped spring onion and hot rocoto sauce.
History
Patasca has been eaten in the Andes since colonial times and is closely related to the mondongo soups of Ayacucho and the Arequipa region. It is a festive soup in many highland towns, cooked in big pots for carnivals, saints' days and community work parties, and eaten in the early morning to warm up after a cold night. In Arequipa, the version called chaque or patasca is a weekly tradition in the local picanterías.
Main ingredients
Hominy (mote), beef tripe, cow's foot, mint, garlic, ají panca. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Tripe and offal soups · Corn soups · Mint soups · More soups from Peru
Recipe
Method
- 12 h
Boil the corn in plenty of water for 2 hours, until the kernels open.
- 22 h
Boil the tripe and cow's foot separately for 2 hours, then cut up the meat.
- 3
Fry the onion, garlic and ají panca and add to the corn with the meat and its broth.
- 430 min
Simmer together for 30 minutes and add the oregano.
- 5
Season, stir in the mint and serve hot with rocoto sauce.
- ✓
Serve. About 4h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
