Peruvian Chaque Arequipeño

Chaque is a thick soup from Arequipa made with tripe and lamb or beef, wheat, potato, fava beans, cabbage, and squash, finished with an onion, tomato, and ají colorado base.

It’s one of the traditional dishes of Arequipa’s cooking.

Peruvian Chaque Arequipeño

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• Author: Recetas123
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Category: Soup
• Cuisine: Peruvian

Print Recipe

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Description

Peruvian preparation featuring carne de res, trigo y verduras, adapted for a home kitchen with clear measurements.

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Ingredients

• 1 kg lamb or beef
• ¾ kg tripe
• Salted water
• ¾ kg white potatoes
• ½ kg cooked wheat
• ½ kg fresh fava beans
• ½ kg squash (zapallo)
• 1 cabbage
• 1 sprig of mint (hierbabuena)
• 1 sprig of cilantro
• 2 onions
• 2 tomatoes
• 1 tablespoon of ají colorado
• 3 garlic cloves
• Oregano
• Oil
• Salt and pepper, to taste

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Preparation

1. Boil the meats, boil the tripe, washed beforehand, with the pieces of meat in salted water for an hour, until cooked.
2. Add the vegetables, add the cooked wheat, fava beans, the potatoes peeled and crushed, and the cabbage in thin slices, and boil a quarter of an hour more; then add the squash in pieces so it doesn’t fall apart.
3. Make the base, meanwhile, fry the finely chopped onion, chopped tomato, ají colorado, ground garlic, salt, pepper, and oregano in a skillet with oil.
4. Finish, stir the base into the soup and, before taking it off the heat, add the mint and cilantro. Serve hot.

Tips

• Wash the tripe very well before cooking.
• Add the squash at the end so it doesn’t fall apart; it can keep its well-washed skin.
• The herbs go in at the end to keep their aroma.

Traditional variations

• It can be made with lamb or beef.

How to serve

Serve the chaque piping hot, in a deep bowl.

Recommended pairings

• Ground rocoto
• Bread

Did you know?

Tripe chaque is one of Arequipa’s signature dishes.