Peruvian mote broth

Ingredients

• 600 gdried mote corn
• 500 gbeef tripe
• 500 gbeef feet
• 500 gbeef brisket
• 5 sprigsmint
• 240 ml (1 cup)evaporated or whole milk
• to tastesalt
• to tastespring onion, chopped (green part)
• to tastefresh coriander leaves, chopped
• 1 slicerocoto chilli
• 1lime

Instructions

1. 1

   Soak the corn

   Put the dried mote corn in a large bowl and cover it with water equal to twice its volume. Leave it to soak overnight.

2. 2

   Cook the corn

   Drain the soaked corn and put it in a pot with 4 litres of water. Cover and cook over a medium heat for 2 hours, until tender.

3. 3

   Cook the tripe

   In a separate pot, bring the tripe to the boil with 1.5 litres of water, 3 sprigs of mint and the cup of milk. Cook for 2 hours, then remove the tripe and set it aside.

4. 4

   Add the meats

   After the mote has cooked for 2 hours, add the beef feet, brisket and cooked tripe. Cook everything together for a further 2 hours.

5. 5

   Cut the meats

   When the meats are cooked, remove them from the pot, cut them into strips or medium-sized pieces and set them aside in a bowl.

6. 6

   Season the broth

   Add salt to taste. Stir in the chopped spring onion, coriander leaves and remaining mint, then leave the broth to boil for a few more minutes.

7. 7

   Serve the broth

   Put a portion of mote and broth in each bowl, along with pieces of tripe and the other meats. Add some fresh herbs, a slice of rocoto and a few drops of lime.

What is Peruvian mote broth?

Mote broth is an Andean soup built around mote, a large-kernel corn eaten in several South American cuisines. This Peruvian version combines it with tripe and beef cuts for a filling, slow-cooked bowl.

The corn gives the soup its hearty base, while mint, coriander, spring onion, rocoto and lime bring freshness and a little heat at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The mote supplies most of the carbohydrates, while the beef, tripe and milk contribute protein and fat. For a more balanced plate, serve a generous portion of the soup with vegetables or salad on the side.

Prepare the mote

Overnight soak: the dried corn needs time to absorb water before cooking. Drain it before adding it to the pot, as directed.

Tenderness: the method says to cook the corn for 2 hours, until soft. Check that it is tender before moving on to the meat stage.

Cook the tripe separately

Separate pot: the tripe is simmered with 1.5 litres of water, 3 sprigs of mint and 240 ml of milk for 2 hours. This also gives you a separate cooking liquid, though the recipe does not specify adding it to the mote pot.

Set aside: remove the tripe after its cooking time, then add it to the mote with the other beef cuts as instructed.

Allow for the actual cooking time

The listed total time is 70 minutes, but the method calls for an overnight soak, 2 hours for the mote, 2 hours for the tripe and another 2 hours with all the meats. Plan around those instructions rather than the shorter stated time.

The long simmering stages are central to this recipe, so start well ahead of serving.

Finish with herbs and citrus

Fresh herbs: spring onion, coriander and the remaining mint go into the broth near the end, followed by a few more minutes of boiling.

At the table: serve each bowl with rocoto and lime. Add the chilli and lime to taste so their sharpness does not overwhelm the broth.

Serve it as a full meal

The mote and meat make this a substantial soup, so it can be served on its own as a main course. Keep the meat portions and broth distributed across the bowls so each serving includes both.

A simple salad or cooked vegetables alongside can add a fresh contrast to the rich broth.

Recipe notes & tips

• Soak the dried mote overnight, as the recipe directs.
• Keep the corn covered while it cooks for its first 2 hours.
• Cook the tripe in a separate pot with the specified mint and milk.
• Cut the cooked meats into similar-sized pieces for easier serving.
• Add the fresh herbs near the end so they remain prominent.
• Offer lime and rocoto at the table for individual seasoning.

Variations

• More herbs: add extra chopped coriander at serving for a fresher finish.
• Milder bowls: serve the rocoto separately so each person can choose how much to add.
• Brighter finish: offer extra lime wedges alongside the specified lime.
• Meat distribution: divide the different cooked meats evenly among the bowls.
• Thicker serving: use a generous portion of mote in each bowl.

Common mistakes to avoid

• Skipping the soak: the dried mote needs an overnight soak before cooking.
• Rushing the simmer: follow the stated cooking stages rather than relying on the 70-minute total-time label.
• Adding the tripe raw to the mote: cook it separately for 2 hours first, as directed.
• Forgetting the finishing herbs: add the spring onion, coriander and remaining mint near the end.
• Serving without tasting: season the broth with salt to taste before ladling it into bowls.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot, stirring so the mote and meats warm evenly.

Frequently asked questions