Mute Santandereano Recipe
Ingredients
- Water
- 1 pound beef tripe mondongo, cut into small pieces
- Juice of 1 lime
- ¼ teaspoon baking soda
- 1 pound of beef ribs
- 1 pound beef for stew diced
- 1 ½ pounds pork meat cut into small pieces
- ½ cup of canary beans soaked overnight
- ½ cup of chickpeas soaked overnight
- 1 to mato chopped
- 2 scallions chopped
- ¼ cup white onion chopped
- 1 cup peeled and dice squash
- 1 carrot peeled and sliced
- 4 small potatoes diced
- ½ teaspoon ground cumin
- ¼ teaspoon achiote
- 1 garlic clove chopped
- 1 can 15.5 oz hominy corn (maiz pelao)
- ½ cup of short pasta elbows or your favorite
- Fresh parsley or cilantro
Instructions
- 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 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, 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.
Nutrition
Calories: 1005kcalCarbohydrates: 47gProtein: 65gFat: 61gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 222mgSodium: 270mgPotassium: 1904mgFiber: 4gSugar: 3gVitamin A: 4232IUVitamin C: 36mgCalcium: 128mgIron: 9mg
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