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Mute Santandereano

Name: Mute Santandereano
Prep time: PT20 minutes active, plus overnight soaking
Cook time: PT3.5 to 4 hours
Total time: PT12+ hours (including soaking)
Yield: 12
Cuisine: Colombia
Ingredients: 500g undefined Beef (e.g., shank, chuck, or ribs); 500g undefined Pork (e.g., ribs, belly, or shoulder); 300g undefined Beef Tripe; 2 cups undefined Dried White Corn (Maíz Blanco); 1 cup undefined Dried Pinto or Red Beans; 4 medium undefined Potatoes (e.g., Russet or Yukon Gold); 2 medium undefined Carrots; 1 large undefined Plantain (green or slightly ripe); 12-16 cups undefined Water or Broth; to taste undefined Salt; to taste undefined Black Pepper; 1 tbsp undefined Optional: Achiote (Annatto) oil or powder

A hearty and traditional soup from the Santander region of Colombia, featuring a rich medley of meats, tender corn, creamy beans, and root vegetables. This dish is a labor of love, requiring time and patience to develop its deep flavors.

準備時間20 minutes active, plus overnight soaking

調理時間3.5 to 4 hours

合計時間12+ hours (including soaking)

分量12

難易度Hard

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the base: The night before, rinse the dried white corn and beans thoroughly. Place them in separate large bowls, cover generously with water, and let them soak overnight. This process rehydrates them and reduces cooking time.
⏱️ overnight
2
Start the meats: Drain and rinse the soaked corn and beans. In a very large, heavy-bottomed pot or Dutch oven, combine the beef, pork, and tripe. Cover with about 8 cups of water or broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes of cooking. Cook for at least 2 hours, or until the meats are becoming tender.
⏱️ 2 hours
3
Add the grains: Add the drained and rinsed corn and beans to the pot with the meats. Ensure there is enough liquid to cover everything; add more water or broth if necessary. Bring back to a simmer, cover, and continue to cook for another 1.5 hours, or until the corn and beans are tender and creamy.
⏱️ 1.5 hours
4
Incorporate vegetables and finish: Add the potatoes, carrots, and plantain chunks to the pot. If using, stir in the achiote oil for color. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are fork-tender but not mushy. The soup should be thick and hearty. Adjust seasoning with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more hot water or broth.
⏱️ 30-45 minutes
5
Rest and serve: Let the Mute Santandereano rest off the heat for about 10-15 minutes before serving. This allows the flavors to meld further. Ladle generously into bowls, ensuring each serving gets a good portion of meats, corn, beans, and vegetables. Serve hot.
⏱️ 10-15 minutes

調理履歴を記録する

💡 プロのコツ

✓This is a traditional, slow-cooked soup that requires patience. The long simmering time is crucial for tenderizing the meats and developing the rich flavors.
✓Ensure your pot is large enough to accommodate all ingredients and ample liquid. A capacity of at least 8-10 quarts is recommended.
✓The texture of the corn and beans should be soft and almost creamy, contributing to the soup's characteristic thickness.
✓Adjust the amount of liquid to achieve your desired soup consistency. Some prefer it very thick, while others like it a bit more brothy.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other root vegetables like yuca (cassava) or sweet potatoes.
For a vegetarian version, omit the meats and use vegetable broth, adding more beans and vegetables for substance.
Some recipes include chickpeas or other legumes for added texture and protein.