Caldo de Mote: Peruvian Corn and Meat Soup

Caldo de Mote is a traditional Peruvian Andean soup built on mote — dried white hominy corn cooked until it bursts open — slow-cooked with beef or pork, tripe (mondongo), potatoes and fresh herbs. The result is a thick, savory broth with tender corn, soft meat and a deep earthy flavor that comes from hours of gentle simmering.

In many Peruvian regions the same dish is called patasca, though patasca tends to be denser and more gelatinous from extra tripe and collagen-rich cuts. Both names describe the same heartwarming one-pot meal: mote that has released its starch into the broth, meat falling off the bone, and potatoes that help thicken the soup naturally.

Caldo de Mote is eaten year-round but especially during colder months in the Andes. It is served steaming hot with fresh herbs, lime wedges and chili on the side so everyone adjusts their bowl to taste.

Ingredients (serves 6)

• 1 lb (450 g) dried mote (white hominy corn), soaked overnight
• 1 lb (450 g) beef or pork trotters (feet), cleaned
• 10 oz (280 g) tripe (mondongo), cleaned
• 10 oz (280 g) beef brisket, short ribs or stew meat
• 4 medium Yukon Gold or white potatoes, peeled and quartered
• 1 medium onion, finely chopped
• 1 tomato, chopped or grated
• 2 tablespoons ají panca paste or sweet smoked paprika
• 1 tablespoon minced garlic
• 2 sprigs fresh mint or hierbabuena
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and black pepper to taste

For serving: fresh cilantro, chopped green onions, lime wedges, rocoto chili or jalapeño slices

Step-by-step method

1. Soak the mote. Rinse the dried mote and soak in plenty of water overnight (8–12 hours). Drain and rinse before cooking.

2. Cook the mote. Place the soaked mote in a large pot with fresh water to cover by 2 inches (5 cm). Bring to a boil, then reduce to a simmer. Cook for about 2 hours until the grains burst open and are tender. Drain and set aside.

3. Prepare the broth. In a second large pot, combine the trotters, tripe and beef with enough water to cover by 3 inches (7 cm). Add one sprig of mint and a pinch of salt. Bring to a gentle boil, skim off any foam that rises, then reduce to a low simmer. Cook for 1.5 hours until the meat is tender and the broth is flavorful.

4. Make the aderezo (seasoning base). While the broth simmers, heat 2 tablespoons of oil in a skillet over medium heat. Sauté the onion until translucent, about 4 minutes. Add the tomato, garlic, ají panca or paprika, cumin, oregano, salt and pepper. Cook for 5 minutes until the mixture thickens and darkens.

5. Combine everything. Remove the cooked meat from the broth. Shred or chop the meat, trotter meat and tripe into bite-sized pieces. Return the meat to the pot with the broth. Add the cooked mote, the aderezo and the potato quarters. Stir well.

6. Finish the soup. Simmer everything together for 30–40 minutes over medium-low heat, stirring occasionally. The potatoes should be soft and beginning to break down, thickening the broth. If the soup is too thick, add hot water or broth in small amounts. If too thin, mash one potato against the side of the pot.

7. Adjust and serve. Taste and adjust salt, pepper and herbs. Remove the mint sprig. Serve piping hot with fresh cilantro, green onions, lime wedges and sliced chili on the side.

US/UK ingredient sourcing

| Ingredient | Where to find it | |---|---| | Mote (white hominy) | Latin grocery stores, Amazon (sold as "maíz mote", "mote pelado" or "dried white hominy"). Substitute: coarse white grits or posole (nixtamalized dried corn). | | Ají panca paste | Latin markets, Amazon, or substitute: 1 tbsp sweet paprika + 1 tsp smoked paprika + 1 tsp olive oil. | | Beef trotters (feet) | Order from your butcher in advance. Common in Latin and Asian markets. | | Tripe (mondongo) | Latin grocers, some mainstream supermarkets (pre-cleaned in meat section), or from a butcher. | | Hierbabuena / mint | Regular fresh mint from any grocery store. | | Rocoto chili | Latin markets or substitute: jalapeño or habanero (use less). |

UK-specific sourcing

• Mote: available at Latin American shops in Elephant & Castle, Seven Sisters (London), or online at Amazon UK. Search "maíz mote" or "mote pelado". Alternative: coarse white polenta.
• Ají panca: substitute with pimentón de la Vera (smoked Spanish paprika) from Sainsbury's, Waitrose or Tesco.
• Beef trotters: order from your local butcher 2–3 days ahead.
• Tripe: available pre-cleaned at most supermarket butcher counters.
• Mint: fresh mint bunches at any grocery store.

In Peru, Caldo de Mote and Patasca are often used interchangeably, but there are subtle differences:

| Aspect | Caldo de Mote | Patasca | |---|---|---| | Broth consistency | Medium-thick, brothier | Denser, more gelatinous | | Key meats | Beef, some tripe/trotters | Heavy on tripe and trotters | | Collagen content | Moderate | High (falls apart when cooled) | | Potatoes | Yes, helps thicken | Optional or fewer | | Region | Throughout the Andes | More common in Arequipa and southern Peru |

Bottom line: if your soup has mote, meat, a savory broth and fresh herbs on top, you are eating Caldo de Mote (or Patasca). The name matters less than the bowl in front of you.

How to fix the texture

• Too thin: mash one boiled potato into the pot or simmer uncovered for 10 minutes.
• Too thick: stir in hot broth or water, a few tablespoons at a time. Never add cold water — it shocks the soup and thins the flavor.
• Not flavorful enough: your broth may need more time. Simmer the meat longer next time, or add a teaspoon of better than bouillon or a Parmesan rind (not traditional but adds depth).

Storage and reheating

Caldo de Mote tastes even better the next day. Cool leftovers in shallow containers and refrigerate. The soup thickens significantly when cold — add a splash of water or broth when reheating and stir from the bottom to prevent sticking. Reheat gently on the stove, not the microwave, to keep the meat texture intact. Freezes well for up to 3 months (without potatoes — add fresh ones when reheating).

| Original ingredient | Substitute | Notes | |---|---|---| | Mote (white hominy) | Dried posole, coarse white grits, or large white polenta | Posole is the closest — both are nixtamalized corn. Grits cook faster and produce a softer texture. | | Ají panca | 1 tbsp sweet paprika + 1 tsp smoked paprika + 1 tsp oil | Adds color and a mild smoky note. True ají panca is fruitier. | | Beef trotters | Oxtail, beef shank, or pork hock | Any gelatin-rich cut adds body. Oxtail is easier to find in US supermarkets. | | Tripe (mondongo) | Oxtail or beef shank (skip tripe) | If tripe is unavailable, double the trotters or use oxtail for collagen. | | Hierbabuena mint | Regular mint or a mix of mint + cilantro | The herb is subtle — any fresh mint works. | | Rocoto chili | 1 jalapeño or 1/4 habanero (adjust to taste) | Rocoto is fruity and hot. Jalapeño is milder, habanero is hotter. | | Peruvian yellow potato | Yukon Gold or any waxy potato | Holds shape during simmering and breaks down just enough to thicken the broth. |

Caldo de Mote is a rich, savory soup with meat broth, mild spice and earthy corn. These wines complement without overpowering:

White wines

• Sauvignon Blanc (Loire or New Zealand): high acidity cuts through the broth's richness. Herbaceous notes match the fresh mint and cilantro.
• Albariño (Rías Baixas): mineral and bright, balances the smoky paprika and meat flavors.
• Verdejo (Rueda): crisp, with a hint of bitterness that stands up to the soup's depth.
• Unoaked Chardonnay (Chablis): mineral tension without wood that would clash with the hominy.

Light red wines

• Pinot Noir (Willamette or Burgundy): fine tannins, red fruit, does not dominate. Serve slightly cool (55°F / 14°C).
• Beaujolais Cru (Morgon, Fleurie): fruity, low tannin, works with the mild spices.
• Garnacha (Spain): peppery notes match the cumin and oregano profile.

South American wines

• Torrontés (Argentina): aromatic white with floral and citrus notes — natural match for Peruvian food.
• Light Malbec (Valle de Uco, no oak): soft tannins, drink young and slightly cool.
• Carménère (Chile): herbal, peppery edge complements the ají panca.

Beer and non-alcoholic: a crisp lager or pilsner cleans the palate. Sparkling water with lime is the non-alcoholic option that helps digest the rich broth.