Patasca is a hearty soup from the Ayacucho highlands, made with peeled hominy corn (white maize) and a combination of meats such as beef, pork, and tripe, slowly cooked until the corn kernels burst and thicken the broth. Its Quechua name refers to this process of the grain “bursting.”
It’s popularly known as “levantamuertos” (“wakes the dead”) for its reputation of reviving people after a long night, thanks to its thick, nourishing broth.
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Peruvian Patasca
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Peruvian
Description
Peruvian preparation featuring mote pelado y carne, adapted for a home kitchen with clear measurements.
Ingredients
- 300 g dried hominy corn (white maize)
- 300 g beef, in chunks
- 300 g pork, in chunks
- 200 g beef tripe, cleaned
- 1 onion, chopped
- 4 garlic cloves
- 60 g ají panca paste
- Salt to taste
- Parsley, mint, and chopped red onion, for serving
Preparation
- Cook the meats, boil the beef, pork, and tripe in plenty of water for 1 hour, until tender.
- Make the seasoning base, in a separate pot, cook the onion, garlic, and ají panca until you get a concentrated base.
- Combine everything, add the meats with their broth to the base, stir in the hominy corn, and simmer over low heat.
- Thicken, let it cook until the corn kernels burst and the broth thickens, stirring occasionally.
- Serve, adjust the salt, and serve hot topped with parsley, mint, and chopped red onion.
Chef’s Tips
- Cook the hominy corn over low heat and be patient so it bursts properly.
- Skim off the foam that forms while boiling the meats for a cleaner broth.
- Add the fresh herbs right before serving to keep their aroma.
Traditional Variations
Some families add a splash of chicha de jora during cooking to intensify the flavor.
There are also versions using only lamb or only beef, depending on what’s available locally.
How to Serve
Serve piping hot, in deep bowls, as a main course at family lunches and celebrations in the Ayacucho highlands.
Recommended Pairings
- Homemade ground chile sauce
- Homemade bread
- Chicha de jora
Did You Know?
Patasca is affectionately known as “levantamuertos” in Ayacucho, a nickname that reflects this thick, hearty broth’s reputation for restoring energy after a celebration.
Frequently Asked Questions
It's an Andean Peruvian soup made with mote (hominy corn), beef, and offal, seasoned with mint and chile, very popular in the central and southern highlands.
Patasca stands out for using offal alongside the meat and for its mint seasoning, which gives it a distinctive aroma compared to simpler mote soups.
Yes, it can be made with just beef, though the traditional version includes tripe to achieve the authentic flavor.
