Triphasic Sancocho Recipe
The triphasic Sancocho is one of the most popular dishes of the Colombian Caribbean, its name comes from the use of three different meats (beef, pork and chicken) for its preparation; Learn in this simple recipe how to prepare triphasic sancocho quickly and easily.
Ingredients
- 1 pound beef ribs
- 1 pound pork pulp
- 1 large chicken
- 1 pound of cassava
- 1 pound sweet potato
- 1 pound yam
- 2 ripe bananas
- 2 green bananas
- 2 pounds taro
- ½ pound of arracacha
- ½ pound carrot
- 1 scrambled eggs (cabbage leaves, cilantro and long onion)
- 1 celery
- 1 pound of potato
- 4 cobs
- 2 chili peppers
- 2 creole peppers
- 2 beef broth cubes
- 1 chicken broth cube
- Garlic to taste
- Cumin to taste
- Salt to taste
- Pepper to taste
- 1 tablespoon mustard
- 4 teaspoons black sauce
- 1 trickle of vinegar
Step by step preparation
- First of all, we proceed to prepare all the ingredients, properly washing each one of them, the cassava, the sweet potato, the yam, the taro, the arracacha, the potato and the bananas are peeled and cut into pieces, they can be medium or small. according to each person's taste.
- The meats, after washing them and depressing them well (cutting them into several pieces), should be seasoned with garlic, salt and pepper to taste, as well as with mustard, black sauce and vinegar, leaving them in marinade for several hours so that they take. taste.
- The scrambled eggs (cabbage, cilantro and long onion), the peppers, the chili peppers and the celery are finely chopped.
- Once you have all the ingredients well prepared, place the pork with 3 broth cubes and enough water in a large pot and let it cook until it softens a little. (in a normal pot you could leave it for 45 minutes to 1 hour; in a pressure cooker you can leave it for 15 minutes)
- Then the beef rib that was previously cut and seasoned is added, later the chicken that was previously depressed and seasoned is added, followed by the vegetables, as well as cumin, salt and pepper to taste; Let it cook over low heat for about 30 minutes (until the ingredients soften, if you leave it for too long they could fall apart).
- Turn off the heat and add the previously chopped vegetables, let it rest for about 10 minutes before serving.
Interesting Facts
- The three-phase Sancocho is one of the most popular soups on the Colombian Caribbean coast, especially in the departments of Caesar and Bolívar.
- This is a dish that is regularly consumed for lunch.
Other recipes that might interest you
- Caldo teñido santandereano
- Caldo de papas santandereano
- Basic broth
- Mondongo paisa
- small dungeon
- Ajiaco Santafereño
- Changua
- Sopa de chorotes
- Wheat cuchuco with pork backbone
- Boyacense stew
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