chupe

{{Short description|Variety of stew}}

{{distinguish|Chuppah}}

{{Infobox prepared food

| name = Chupe

| image = Chupe de Camarones.jpg

| image_size = 250px

| caption = Chupe de camarones

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| type = Stew

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| main_ingredient = Meat (chicken, red meat, lamb or beef tripe, or offal) or seafood (fish, shrimp, crayfish, or shellfish), vegetables, potatoes or yuca, milk or cream

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Chupe is a generic term used in South America to a variety of stew generally made with chicken, red meat, lamb or beef tripe and other offal, or with fish, shrimp, crayfish or shellfish such as loco, and vegetables, potatoes or yuca.{{Citation| last = James | first = Alvah | title = Over the Andes and Down the Amazon | journal = Field and Stream | volume = 10 | page = 849 |date=February 1904 | url = https://books.google.com/books?id=f0BYAAAAMAAJ&q=chupe}}{{Cite book | last = Allen | first = Nellie Burnham | title = Geographical and Industrial Studies | publisher = The Atheneum Press, Ginn & Company | year = 1918 | location = Boston, Massachusetts | page = [https://archive.org/details/geographicalindu00alleiala/page/296 296] | url = https://archive.org/details/geographicalindu00alleiala| quote = chupe. }}

Chupe de camarones (made with crayfish) is generally popular among the Southern coastal region of Peru (originally from 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, it is mixed with milk or cream.

Chupe is typical of South American cuisine, but more specifically to the cuisines of Bolivia, Chile and Peru.{{Cite book | last = Curtis | first = William Eleroy | author-link=William Eleroy Curtis | title = Between the Andes and the Ocean | publisher = Herbert S. Stone & Company | year = 1900 | location = Chicago, Illinois | pages = [https://archive.org/details/betweenandesand00curtgoog/page/n386 318]–319 | url = https://archive.org/details/betweenandesand00curtgoog| quote = chupe. }} The city of 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|date=February 2011}}