Mute Santandereano

🛒 Ingredients

• Beef (flank or ribs, cooked) 40 g · 100 kcal
• Pork (ribs or belly, cooked) 30 g · 120 kcal
• Beef Tripe (cooked, chopped) 20 g · 17 kcal
• Red Beans (cooked) 70 g · 75 kcal
• Chickpeas (cooked) 50 g · 75 kcal
• Lentils (cooked) 40 g · 45 kcal
• Yellow Potato (cubed, cooked) 60 g · 50 kcal
• Yuca (Cassava, cubed, cooked) 50 g · 80 kcal
• Corn kernels 30 g · 30 kcal
• Small Pasta (e.g., fideo, cooked) 40 g · 55 kcal
• Hogao (tomato, onion, garlic, oil, spices) 30 g · 50 kcal
• Water or broth 80 g · 0 kcal

👨‍🍳 Instructions

1. Soak red beans, chickpeas, and lentils overnight or for at least 8 hours; drain and rinse thoroughly.
2. In a large pot, cook the beef, pork, and tripe separately until tender, then remove from broth, reserving the broth. Shred or chop the meats once cooled.
3. In the reserved broth, add the soaked beans, chickpeas, and lentils; bring to a boil, then reduce heat and simmer until almost tender, about 1.5-2 hours.
4. Prepare the hogao: sauté finely chopped onions, tomatoes, and garlic in oil until soft, then season with cumin and achiote (if using).
5. Add the hogao, diced potatoes, yuca, and corn kernels to the pot with the legumes; continue simmering until vegetables are tender, about 30-40 minutes.
6. Stir in the cooked and shredded beef, pork, and tripe along with the small pasta; cook until pasta is al dente and all ingredients are well combined and heated through.
7. Taste and adjust seasoning, typically with salt and pepper. Serve hot, garnished with fresh cilantro.