Timpu is a traditional soup commonly prepared in the Andean regions of Bolivia and Peru, particularly in areas such as La Paz and Puno. It is also known in some places as “thimpu” or “timpu de cordero” when made with lamb. The dish is prepared and consumed mainly during colder months and festive occasions. Timpu is part of the broader tradition of hearty Andean soups that use locally available ingredients.

The primary protein in Timpu is usually beef, lamb, or mutton, often using bones or cuts with connective tissue for flavor and sustenance. The broth is typically made by simmering the meat with aromatic herbs, sometimes including huacatay (Peruvian black mint), parsley, and celery. Hard vegetables such as potatoes, chuño (freeze-dried potatoes), carrots, and cabbage are standard additions. Maize, rice, or fava beans might also be present depending on local variations.

Timpu distinguishes itself by its use of whole or large-cut ingredients, as well as the clear, unthickened broth. The vegetables and meat are often presented in large pieces or served separately on a plate alongside the broth. The dish is commonly accompanied by llajwa, a spicy Andean salsa.

The name “timpu” comes from the Quechua or Aymara languages, referring to “boiled” or “broth.” It is related to older pre-Columbian food traditions, influenced by Spanish culinary practices after colonization. Timpu is associated with indigenous and rural foodways, and is sometimes served as a special meal for family gatherings or communal agricultural labor.

Variations of Timpu exist, with urban versions sometimes including noodles or substituting proteins based on availability. In La Paz, timpu is especially popular during the winter and as nourishment after long work days. It continues to represent the blending of indigenous and mestizo cuisines in the Andes.