Sopa de mote, or patasca, is the Andean broth of hominy cooked until it bursts with cow’s foot and tripe, seasoned with a base of chili, tomato, and herbs.
Its name comes from the Quechua phatasqa, «burst», for the corn kernels that split as they cook; it’s a hearty soup served very hot.
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Peruvian Mote Soup
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Soup
- Cuisine: Peruvian
Ingredients
- 1 kg of mote (hominy)
- 500 g of cow’s foot
- 250 g of beef tripe
- 4 white potatoes
- 1 tomato
- 1 onion
- 2 tablespoons of ground chili
- Mint
- Oregano
- Rosemary
- Oil
- Parsley
- Salt and pepper
- Chopped green chili, for serving
Preparation
- Cook the mote, cook the mote with the cow’s foot and tripe in water with a little salt and mint; when the mote starts to burst, take the pot off the heat. Boil the potatoes separately.
- Make the base, in another pot, brown the chopped onion and tomato in oil with the chili, oregano, chopped parsley, salt, pepper, and rosemary.
- Combine the soup, add the cow’s foot and tripe cut into small squares, the mote, and the broth to the base and boil for 20 minutes; add the boiled potatoes in small pieces.
- Serve, serve hot, garnished with chopped parsley and green chili.
Tips
- Cook the mote until it starts to burst: that’s the sign it’s ready.
- Cut the cow’s foot and tripe into small squares before returning them to the pot.
Traditional variations
In other areas it’s made with mutton head or beef, and on the coast it’s called caldo de mote.
How to serve
Serve it very hot, with chopped parsley, green chili, and scallions.
Recommended pairings
- Chili sauce
- Bread
Did you know?
INEI records it as a typical dish of Pasco; in the 17th century, the Jesuit Bernabé Cobo described a stew called motepatasca.
Frequently Asked Questions
Yes: in Peru, patasca is also called sopa de mote or, on the coast, caldo de mote.
Cow's foot and beef tripe.
When its kernels start to burst.
