# Chupe

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Variety of stew

Not to be confused with [Chuppah](/source/Chuppah).

Chupe Chupe de camarones Type Stew Main ingredients Meat (chicken, red meat, lamb or beef tripe, or offal) or seafood (fish, shrimp, crayfish, or shellfish), vegetables, potatoes or yuca, milk or cream

**Chupe** is a generic term used in [South America](/source/South_America) to a variety of stew generally made with [chicken](/source/Chicken_(food)), [red meat](/source/Red_meat), lamb or beef [tripe](/source/Tripe) and other [offal](/source/Offal), or with [fish](/source/Fish_as_food), [shrimp](/source/Shrimp_and_prawn_as_food), [crayfish](/source/Crayfish_as_food) or [shellfish](/source/Shellfish) such as [loco](/source/Concholepas_concholepas), and vegetables, potatoes or yuca.[1][2]

Chupe de camarones (made with crayfish) is generally popular among the Southern coastal region of [Peru](/source/Peru) (originally from [Arequipa](/source/Arequipa)). Although the original recipe calls for crayfish, shrimp chupe has become more widely eaten, as fresh or frozen shrimp become more common. The preparation consists of cooking potatoes and onions in butter, then adding various spices, such as chilli powder. Then, water, tomatoes, and sometimes chicken broth are added. Before serving the [broth](/source/Broth), it is mixed with [milk](/source/Milk) or [cream](/source/Cream).

Chupe is typical of [South American cuisine](/source/South_American_cuisine), but more specifically to the cuisines of [Bolivia](/source/Bolivia), [Chile](/source/Chile) and [Peru](/source/Peru).[3] The city of [Arequipa](/source/Arequipa) in Peru has a traditional sequence of chupes that are served on specific days of the week. On Fridays, the chupe is meatless because of the religious traditions of the country.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

## See also

- [Chupe Andino](/source/Chupe_Andino)

- [List of soups](/source/List_of_soups)

## References

1. **[^](#cite_ref-1)** James, Alvah (February 1904), ["Over the Andes and Down the Amazon"](https://books.google.com/books?id=f0BYAAAAMAAJ&q=chupe), *Field and Stream*, **10**: 849

1. **[^](#cite_ref-2)** Allen, Nellie Burnham (1918). [*Geographical and Industrial Studies*](https://archive.org/details/geographicalindu00alleiala). Boston, Massachusetts: The Atheneum Press, Ginn & Company. p. [296](https://archive.org/details/geographicalindu00alleiala/page/296). chupe.

1. **[^](#cite_ref-3)** [Curtis, William Eleroy](/source/William_Eleroy_Curtis) (1900). [*Between the Andes and the Ocean*](https://archive.org/details/betweenandesand00curtgoog). Chicago, Illinois: Herbert S. Stone & Company. pp. [318](https://archive.org/details/betweenandesand00curtgoog/page/n386)–319. chupe.

v t e Cuisine of Chile Meat Asado Cecina Charqui Charquicán Chicharrón Choripán Churrasco Guatitas Longaniza Milanesa (or escalopa) Osobuco Prieta Fish and seafood Caldillo de congrio Curanto Ceviche Machas a la parmesana Paila marina Sandwiches Barros Jarpa Barros Luco Choripán Chacarero Churrasco Completo Crudo alemán Sándwich de miga Breads and bakery Alfajor Berlín Chapalele Chochoca Churro Conejito Cuchuflí Empanada Hallulla Kuchen Marraqueta Milcao Milhojas Pan de Pascua Sopaipilla Tortilla de rescoldo Cheeses Chanco Panquehue Quesillo Other dishes Cazuela Chupe Chorrillana Ensalada chilena Humita Lomo a lo pobre Ñachi Pantruca Pastel de choclo Pichanga Porotos con rienda Porotos granados Valdiviano Desserts Cocada Murta con membrillo Picarones Drinks Aguardiente Cola de mono Licor de oro Murtado Café con leche Chilean beer Chilean wine Jote Navegado Mate Mate con malicia Mote con huesillo Pisco Pisco sour Piscola Serena libre Vaina Condiments Ají chileno Chancaca Dulce de membrillo Manjar Manjar blanco Merkén Pebre Salsa americana Sauerkraut Other Chupilca del diablo Las once Ingredients Paila Pascuense cuisine Category: Chilean cuisine

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