Santander Mute (Traditional Meat and Vegetable Stew)
Number of servings
4
Difficulty
Medium
Ingredients
1
piece(s) beef trotter, peeled and diced
1000
gr beef tripe or honeycomb tripe, cut into small squares
1000
gr diced pork (leg)
500
gr diced beef ribs
250
gr longaniza or chorizo sausages, sliced
500
gr cooked mute corn (hulled white corn)
500
gr dried chickpeas
1
piece(s) calabaza squash, peeled and diced
500
gr potatoes, peeled and diced
250
gr macaroni, shell pasta, or other short pasta
4
piece(s) green onion stalks, chopped
2
clove(s) garlic cloves, crushed
2
piece(s) ripe tomatoes, chopped
3
tbsp oil
1
piece(s) pinch of achiote or food coloring
1
piece(s) cilantro sprig, finely chopped
6
piece(s) guasca leaves
pinch salt and pepper to taste
Directions
- The night before, in a large pot, cook the tripe, beef trotter, mute corn, and chickpeas without salt and with enough water for approximately 4 hours, until the chickpeas and tripe are tender. Remove the pot from heat and let rest overnight.
- The next day, return the pot to medium heat and add the pork and beef ribs, cooking everything until the meats are tender.
- Remove the meats—including tripe and trotter—and set aside. In the pot with the chickpeas and corn, add the squash, potatoes, and pasta. Bring to a boil.
- Separately, in a pan, make a hogao with oil, a pinch of achiote or food coloring, onion, garlic, tomato, cilantro, salt and pepper to taste, and then sauté the meats and longaniza in it.
- Add the hogao to the pot with the other ingredients. Stir well and add the guasca leaves. Continue cooking for 10 more minutes. Serve hot, garnished with chopped cilantro.