The Santanderean mute is a delicious soup whose preparation is a ritual of slow food and a gift to the most demanding palate. The Santanderean mute has approximately more than 20 ingredients that are cooked together in the same pot, of which 4 to 6 are meats, depending on the recipe. From there the term mute has been coined colloquially to mean agglomeration.

INGREDIENTS

• Water
• 1 libra de mondongo o callo cortado en trozos pequeños
• The juice of 1 lemon
• ¼ teaspoon baking soda
• ¼ teaspoon baking soda
• 1 pound of beef, diced
• 1 ½ pounds of pork cut into small pieces
• Half a cup of canary beans soaked overnight
• ½ cup chickpeas soaked overnight
• 1 chopped tomato
• 2 long onions chopped
• ¼ cup white onion, chopped
• 1 cup pumpkin peeled and chopped
• 1 carrot peeled and sliced
• 4 small potatoes cut into cubes
• ½ teaspoon ground cumin
• ¼ teaspoon achiote
• 1 garlic clove minced
• 1 can 15.5 oz of pelao corn
• ½ cup short pasta elbows or your favorite
• Perejil fresco o cilantro

PREPARATION

1. Wash the corns with hot water and rub with lemon juice. In a large pot combine corns, baking soda and enough water to cover corns by 2 inches.
2. Bring to a boil, reduce to a simmer, and cook until tripe is cooked through, about 1 ½ to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water.
3. In a large pot, place the cooked tripe, beef ribs, beef, pork, canary beans, chickpeas, tomato, long onion, onion, garlic, cumin and achiote. Add enough water to cover.
4. Bring to a boil and then reduce the heat to low and simmer for about 1 hour and 15 minutes. Add the pumpkin, carrots, potatoes, and corn. Cook for about 30 minutes more, adding more water if necessary.
5. Add the pasta and cook for a further 8 minutes or until all the meats and vegetables are tender. Add cilantro or parsley and serve.