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Chupe
Chupe is a soup, actually more of a stew, in American culinary terms. It is typically eaten with a spoon, in fact a rather large spoon, with fork and knive on the side in order to carve large pieces of bone containing meat or in order to "peel" shrimp. It is made with chicken,red meats, entraile like lamb or cow intestines (see Chaque de Tripas) and fish, which is also used sometimes (see Chupe de Viernes). Vegetables are always present in chupes. In fact, all chupes contain potatos in different forms, including dehydrated potatos like chuno or lagua.
Chupe de Camarones (made with shrimp) is widely popular among the Southern coastal region of Peru (originally from Arequipa). Shrimps 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 chili 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 , naturally, the chupe is meatless. Arequipa is the home of the famous "Chupe de Camarones", shrimps chupe.
External links
Peru Taste - Arequipenian Restaurants
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Chupe
