Triple meat power in a dense, comforting broth that surprises the palate with the unexpected sweetness of pears. It is a jewel of Arequipan feasts, a celebratory soup that honors the abundance of the Andes. A deep journey of textures and flavors tied to the history of the White City.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the beef and lamb into medium pieces. Quickly rinse the chalona to tame the salt, peel the potatoes, break up the black chuño, cut the corn, and keep the pears ready in halves. This soup is abundant, but the pot does not forgive disorder.
Place the beef, lamb, chalona, water, celery, leek, half of the red onion, half of the garlic, and the black pepper in the pressure cooker. Cook under pressure for 35 minutes and let the pressure drop for 10 minutes before opening; the meats should be tender, but not falling apart.
In a large pot, heat the vegetable oil and cook the remaining red onion for 5 minutes, until it smells sweet. Add the remaining garlic and the salt, cook for 1 more minute, then pour in the broth with the meats. If you see foam or too much fat on top, skim just enough without making the broth thin.
Add the white potatoes, black chuño, cooked wheat mote, fava beans, and corn. Simmer gently for 18 to 20 minutes, until the potatoes are tender and the broth looks thicker. Do not mash it around: timpusca should have body, not turn into purée.
Add the pears, the well-rinsed dried cochayuyo, and the mint. Cook for 7 to 9 minutes, until the pears are tender but still holding their shape. Serve very hot, with meat, potato, wheat, chuño, and pear in each bowl; that sweet-salty mix is the heart of the dish.
