It is a popular belief that soups are food that aims directly to the heart (in an emotional way, of course). And when it comes to Peruvian food, they know how to feed the tummy and the soul with warm and filling soups. One of the most popular broths is Sopa de Patasca, find out its history and how to cook it here.
Origins of Sopa de Patasca
A very popular dish among Peruvian families, this is also known as ‘Sopa de Mondongo’ because of the mondongo beef which is one of the key ingredients. Sopa de Patasca is a recipe prepared mainly on andine regions of the country, where the temperatures are lower and winters are harder. The name of this soup comes from the Quechua word ‘phatasqa’, which means cracked, open or split.
Although we can find some slight variations of Sopa de Patasca like adding ram head, the recipe works best when followed exactly and including the exact types of meat, onions, ajíes and seasonings. Keep reading to find out how to cook Sopa de Patasca. This recipe has a preparation time of a day and 20 minutes and a cooking time of one hour and a half, and it serves roughly 4 portions.
Ingredients for Sopa de Patasca
- ½ kg of peeled and grained mote. (1.1 lb) (Mote consists of husked white corn kernels, boiled with firewood and calcium powder. Mote has big sized kernels.)
- ¼ kg of mondongo (8.8 oz) (Mondongo is an animal’s tripe and stomach.)
- ¼ kg of lamb loin (8.8 oz)
- ½ cow leg
- ¼ kg of beef chest
- ¼ kg of pork chops
- 2 large size onions, finely chopped
- ⅓ cup of vegetable oil (78 ml)
- 2 garlic cloves, finely minced (you can also use garlic paste)
- 2 tablespoons of ají amarillo paste (you can get the ají amarillo paste here)
- 4 large size papas Marivas (black potatoes)
- Oregano, parsley and peppermint leaves to taste
- Chinese onion to taste (Allium chinese)
- Salt to taste
- Pepper to taste
- 3 lt of water
- A day before you cook the Sopa de Patasca, take the mote kernels and but them in a bowl of cold water. Leave them soaking for 24 hours.
- When the 24 hours have passed, put the mote kernels on a pot and bring them to a boil for an hour and a half, until the kernels ‘pop’.
- Take a large pot with a thick bottom and pour the vegetable oil, turn the heat on medium tep and let the oil heat for a few minutes.
- Cut the mondongo beef, lamb loin, the cow leg, the beef chest and the pork chops in medium-sized squares.
- Put the mondongo, lamb, cow leg, beef chest and pork chop pieces in the pot with the hot oil and let them fry. Once the meat is done but soft, take it out of the pot and store.
- The large sized pot will have oil mixed with leftovers of meat. Add a little more vegetable oil and throw the onions once you finely chopped them, alongside with the minced garlic cloves or garlic paste. Fry for about 5 minutes, then add the ají amarillo paste and stir thoroughly. Let cook for another 5 minutes.
- Add the cow leg, mondongo beef and beef chest to the pot. Season with salt and pepper and add 3 lt of water. Bring to a boil on medium temp for about an hour.
- 40 minutes after the last step, add the lamb loin and the pork chops to the pot. Let boil for another 30 minutes, check the flavor and season again if necessary.
- After 15 more minutes, add the boiled mote kernels and the black potatoes. The potatoes must be chopped in big pieces before adding them to the pot.
- Pour the Sopa de Patasca in a deep bowl and sprinkle with oregano, parsley, peppermint leaves and Chinese onion to taste. All of these seasonings must be finely chopped before being added to the dish.
If you want to enjoy the most traditional way of eating your Sopa de Patasca you can also add fresh lemon juice and a tasty rocoto sauce or aji amarillo sauce made with aji paste. With its strong and spicy taste and served hot, this is the perfect recipe for a winter day when you want to stay both warm and in the house watching movies.