Mute Santandereano is a traditional Colombian soup from El Santander Department located in the northern central part of the country. This is a very thick, hearty and filling soup. It is loaded with meat, vegetables, beans, and pasta. There is plenty of goodness in this soup! You really don’t need anything else to make a meal, but I like to serve mine with avocado, arepa or white rice on the side!
There are many variations of mute, but it is usually made with beef, beef ribs, pork meat, tripe, pasta, hominy corn, potatoes, pumpkin, chickpeas, canary beans, and carrots, while seasoned with onions, scallions and garlic, amongst other possibilities.
This is one of those dishes that you either love or hate. Tripe is one of those love/hate ingredients that could put a damper on your appetite. I am not a huge fan of tripe, but I like to add it to the soup for flavor, then eat everything else and just discard the tripe. But, if you really hate tripe that much, just omit it and use the rest of the ingredients in the recipe. However, when tripe is prepared carefully and cleaned thoroughly, it can add a delicious flavor to a dish. Regarding the pasta, I used elbows, but you can use your favorite small pasta!
(4 to 6 servings)
- 1 pound beef tripe (mondongo), cut into small pieces
- Juice of 1 lime
- 1/4 teaspoon baking soda
- 1 pound of beef ribs
- 1 pound beef for stew, diced
- 1 1/2 pounds pork meat, cut into small pieces
- 1/2 cup of canary beans, soaked overnight
- 1/2 cup of chickpeas, soaked overnight
- 1 tomato, chopped
- 2 scallions, chopped
- 1/4 cup white onion, chopped
- 1 cup peeled and dice squash
- 1 carrot, peeled and sliced
- 4 small potatoes, diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon achiote
- 1 garlic clove, chopped
- 1 can (15.5) oz hominy corn (maiz pelao)
- 1/2 cup of short pasta (elbows or your favorite)
- Fresh parsley or cilantro
- Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches.
- Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 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, scallions, onion, garlic, cumin and achiote. Add enough water to cover.
- Bring to a boil, and then reduce the heat to low and simmer slowly for about 1 hour and 15 minutes. Add the squash, carrots, potatoes and hominy corn. Cook for about 30 minutes more, adding more water if necessary.
- Add the pasta and cook for 8 minutes more or until all the meats and vegetables are tender.
- Add the parsley or cilantro and serve.