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
- 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.
- 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.
- 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.
- 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.
- 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.
English 
Spanish