Chupe

From Wikipedia, the free encyclopedia

Chupe is thought of as a soup, although it more closely resembles a stew in North Atlantic parlance. It is typically eaten with a large spoon, although a knife and fork may also be used to carve pieces of meat from bones, or to peel shrimp. It is generally made with chicken, red meat, lamb or beef tripe and other offal, or with fish or shellfish such as loco. Vegetables are also a staple ingredient of chupes. All chupes contain potatoes in some form, such as dehydrated potatoes.

Chupe de Camarones (made with shrimp) is widely popular among the Southern coastal region of Peru (originally from Arequipa). Shrimp chupe however has penetrated all geographies on account of the ever growing availability of fresh or frozen shrimp. The preparation consists of cooking potatoes and onions in butter, then adding various spices, such as chilli powder. Then, water, tomatoes, and sometimes chicken broth are added. Before serving the broth, it is mixed with milk.

Chupe is typical of the cuisines of Peru and Chile, although it is also found in South American cuisine in general. The city of Arequipa in Peru has a traditional sequence of chupes that are served on specific days of the week. On Fridays , the chupe is meatless because of the religious traditions of the country.