Chupe is thought of as a soup, although it more closely resembles a stew in North American 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.
Chupe de Camarones (made with crayfish) is widely popular among the Southern coastal region of Peru (originally from Arequipa) Although the original recipe calls for crayfish, shrimp chupe has become more widely eaten, as fresh or frozen shrimp become more common. 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 South American cuisine, but more specifically to the cuisines of Chile and Peru. 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.
Chupe de Camarones recipe
Peru Taste - Arequipenian Restaurants
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Chupe