Peruvian mote broth or soup (also known as patasca in some regions) is a traditional dish from the Andes. Made with mote, meat, and a flavorful broth, it's a nourishing and comforting dish, perfect for cold days.
The sopa de mote is a recipe from the Peruvian highlands, though it is also well known in Bolivia and Ecuador.
It has great nutritional value as it combines cooked mote with meat (which can be beef, tripe, or bones), all cooked in a hearty broth.
Sometimes it is called patasca, but its ingredients may vary depending on the region.
It is a flavor-packed dish, perfect for cold days or as a comforting meal at any time.
Sopa de mote
Ingredients
1 kilogram of Mote
500 grams of Vaca's leg
250 grams of Tripe
4 White potatoes
1 Tomato
1 Onion
2 tablespoons of Ground chili
Mint
Oregano
Oil
Parsley
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The process begins by placing the mote, cow's leg, and tripe in a pot with mint and a pinch of salt, cooking until the mote pops.
Step 2 : Meanwhile, in another pan, prepare a sauté with salt, pepper, chili, oregano, onion, tomato, and chopped parsley, cooking until it turns a golden color.
Step 3 : Once the sauté is ready, add the chopped leg and tripe, along with the broth reserved from the initial cooking.
Step 4 : This mixture also includes the mote and the remaining water, and everything is brought to a boil and cooked together for about 20 minutes.
Step 5 : Then add the previously boiled and chopped potatoes, cook for a few more minutes, and serve hot.
Step 6 : When everything is well cooked and flavors have blended, the dish is ready to serve.
Step 7 : It is recommended to enjoy it hot, and for a final touch, optionally garnish with fresh chopped parsley before serving.
Video
Preparation (simple version)
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