Patasca de Cordero
Patasca is a hearty and traditional Andean soup, particularly popular in northern Chile, Bolivia, and Peru. This version features tender lamb, mote (hominy), and a rich broth seasoned with traditional spices. It's known for its nourishing qualities and comforting warmth, making it ideal for colder days.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into chunks)
- 400 g Mote (hominy)(dried, soaked for 2 days, then rinsed)
- 1 kg Beef tripe (mondongo)(cleaned and chopped)
- 2 large Dried yellow chili peppers (ají amarillo seco)(roasted and deseeded)
- 4 cloves Garlic(minced)
- 1 large Onion(finely chopped)
- 250 g Beef jerky (charqui)(optional, adds depth of flavor)
- 250 g Potatoes(cooked and cubed)
- 250 g Pumpkin (zapallo)(cubed)
- 4 liters Water
- to taste Salt
- to taste Pepper
- 1 tsp Cumin
- 1 tbsp Oregano(fresh, chopped)
- 1 tbsp Parsley(fresh, chopped)
- 2 tbsp Oil
👨🍳 Instructions
- 1
Soak the mote (hominy) for two days, changing the water daily. Drain and rinse well.
- 2
In a large pot, heat the oil over medium heat. Sauté the garlic, chopped onion, and roasted ají amarillo until lightly golden.
- 3
Add the lamb chunks, chopped tripe, and soaked mote to the pot. If using charqui, add it now.
- 4
Pour in the water, ensuring all ingredients are covered. Season with salt, pepper, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 3 to 4 hours, or until the lamb and tripe are very tender and the mote has softened.
- 5
Add the cubed pumpkin and cooked potatoes to the pot during the last 30 minutes of cooking.
- 6
Just before serving, stir in the fresh oregano and parsley.
- 7
Serve hot, adjusting seasoning if necessary.
💡 Pro Tips
- ✓Ensure the mote is well-soaked to ensure it cooks properly and becomes tender.
- ✓If you can't find dried ají amarillo, you can substitute with a milder dried chili pepper, but adjust the quantity to your spice preference.
- ✓For a richer flavor, you can brown the lamb and tripe before adding the liquids.
🔄 Variations
- Some recipes include beef tripe (mondongo) for added texture and flavor.
- Charqui (dried salted meat) is an optional but traditional ingredient that adds a unique savory note.