El mute santandereano es una de las muestras gastronómicas más importantes de Santander. Esta deliciosa sopa esta compuesta de diferentes carnes como el callo de res o mondongo, la carne de cerdo entre otras, gracias a su rico sabor ha logrado convertirse en un plato insignia de la gastronomía santandereana.
Mute recipe from Santander
El Mute Santandereano varia su preparación dependiendo del municipio donde se realice, ya que cada uno tiene su toque especial. Aprende en esta sencilla receta como hacer el mute santandereano de forma fácil y rápida.
Ingredients
- 1 beef hand
- 2 pounds allo de res or tripe
- 2 pounds pork
- 1 pound beef rib
- ½ pound sausage or chorizos
- 1 pound mute corn (threshed white corn)
- 1 pound dried chickpeas
- 1 huyama
- 1 pound of potato
- ½ pound macaroni, shells or other short pasta
- 4 long onion stalks
- 2 garlic cloves
- 2 mature tomatoes
- 3 tablespoons of oil
- 1 pinch of annatto or color
- 1 cilantro sprig
- 6 guasca leaves
- Salt (al gusto)
- Pepper (al gusto)
Step by step preparation
- The first thing you should do is wash all the ingredients well and cut the meats, the beef hand should chop it into cubes, cut the beef tripe or tripe into small squares, chop the pork and beef ribs and sausage them. or chorizo cuts them into slices.
- The night before preparation, place the tripe, tripe, beef, mute and chickpeas in a pot with enough water; let them cook for around 4 hours. (do not add salt to the water). When this time has passed, remove it from the heat and reserve until the next day. (If you do not want to start cooking the day before, you can use a pressure cooker to cook the tripe and beef hand for 40 minutes before starting the other steps. You can also cook the chickpeas and mute corn together in the pressure cooker. pressure, as long as you have soaked them since the day before.)
- The next day, place the pot back on medium heat and add the pork and beef ribs, let them cook until they are soft.
- Once the meats are soft, they are removed and set aside. Then, in the pot with chickpeas and corn, place the ahuyama and the potato previously cut into squares, then add the macaroni. It is left boiling.
- Mientras se procede a realizar un hogao, en un sartén con aceite coloca una pizca de achiote o color, la cebolla, el ajo, el tomate y el cilantro previamente picados, luego añade sal y pimiento al gusto, y allí sofríen luego las carnes y el chorizo.
- Then proceed to add the hogao to the pot where the other ingredients are. Stir everything very well and let it cook until the macaroni is cooked. (But be careful not to let them fall apart)
- Remove the pot from the heat and add the guasca leaves, let it rest for a few minutes and that's it.
Interesting Facts
- El Mute santandereano es uno de los platos más representativos de la gastronomía de los Santanderes.
- In the province of Guanentá, mute is usually prepared with wide loin, chicken, sweet corn, Creole potatoes and arracachas, in addition to the basic ingredients.
- In the municipality of Zapatoca, it is usually prepared with eggplant, green beans and yellow corn, apart from white corn.
- In Bucaramanga, the capital of the department of Santander, there are recipes that incorporate cabbage leaves, young corn on the cob, and Creole potatoes.
- In Norte de Santander, ingredients such as meat from the pig's head or trunk, goat, chicken, roasted pork and beef, peppers and capers are usually added.
- Mute is also usually prepared in the north of Boyacá.
Other recipes that might interest you
- Curito broth
- Gumarra boiled
- Changua Cerrera
- Crab soup
- Rondón (Rundown)
- Three-phase sancocho
- Sancocho vallenato
- Pigeon pea sancocho
- Catfish Head Rungo
- Cheese nickname
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