Chupe

Chupe is a generic term used in South America, particularly in Bolivia, Chile and Peru, for a variety of stew, prepared with either meat such as chicken, beef or lamb tripe and offal, or seafood such as fish, shrimp, crayfish or shellfish, combined with vegetables, potatoes or yuca and finished with milk or cream. It is prepared by cooking potatoes and onions in butter, adding chili powder, water, tomatoes and sometimes chicken broth, then enriching the broth with milk or cream just before serving. The Peruvian city of Arequipa holds particular cultural significance for the dish, with a traditional weekly sequence of different chupes, including meatless versions on Fridays, and its shrimp based variant, chupe de camarones, traditionally used crayfish from the surrounding coast before shifting to more available shrimp.