La Amiga Inés'-- Mute Santandereano

Mute Santandereano is a typical dish in Santander, as the name indicates. My friend Inés, an adoptive mom to a 15 year old, sent me her recipe for it.


16 cups water
4 onions cut in four parts

4 pounds leg of beef -- or bones with meat on them
1 ½ pounds of beef ribs
1 ½ pounds of tripe*
1 pound pork
1 ½ pounds of yellow corn, cooked
½ pound of white corn, cooked
1 pound potatoes, peeled and sliced
1 pound pumpkin, peeled and chopped
1 eggplant, chopped
½ pound of garbanzo beans, semi-cooked
¼ pound of pasta shells
2 sprigs of guascas
2 tablespoons parsley, chopped fine
2 cups of Hogao (see recipe for Empanadas from December 19, 2008)
A pinch of baking soda
Salt, pepper and cumin to taste

Step #1 –
Cook 12 cups of water, ribs, pork and onion for 1 hour, and then remove the onion – keep all of the broth. In the meantime, cook the tripe with the baking soda in a pressure cooker for 45 Minutes.

Step #2
Cut pork and rib meat into small pieces set aside. Drain the tripe – do not keep the water. Cut the tripe into small pieces and set aside.

Step #3
Cook the leg of beef in 4 cups of water in the pressure cooker for ½ hour. When fully cooked, remove from broth and cut meat into small pieces and set aside. Mix the broth with the broth from the pork and rib meat.

Step #4
Put the corn and garbanzos in the broth and cook for 20 minutes. Then add potatoes, salt, pepper and cumin and cook for another 20 minutes.

Step #5
Add, pasta, eggplant, and pumpkin. Cover the pot and cook on low for 25 minutes.

Step #6
Finally, put the meats into the pot and add the guascas. Then cook for 10 minutes.

Step #7
Serve with some hogao and parsley on top.

Mute Santandereano is usually served with white rice and arepas. See a picture here:

*Just in case you are intimidated by the tripe (not everyone loves this ingredient) -- my mother in-law makes it without it.


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