Sancocho trifásico: Traditional Colombian Three-Meat Soup
Sancocho trifásico is an iconic and immensely popular soup from the Colombian Caribbean coast. Its name, meaning “three-phase,” refers to its robust flavor profile built on a hearty trio of beef, pork, and chicken simmering together in one massive, comforting pot.
The secret to this 65-minute masterpiece is proper sequencing and a deeply flavorful marinade. By giving the tougher pork a head start and carefully layering the remaining meats and root vegetables, you achieve a perfectly tender, harmonious stew without turning the starches to mush.
Sancocho trifásico (Colombian Three-Meat Soup)
A monumental Colombian soup featuring beef, pork, and chicken simmered with corn and a rich variety of root vegetables.
Ingredients
- 1 lb Beef ribs
- 1 lb Lean pork
- 1 Large chicken
- 1 lb Cassava
- 1 lb Sweet potato
- 1 lb Yam
- 2 Ripe plantains
- 2 Green plantains
- 2 lbs Taro root
- 1/2 lb Arracacha
- 1/2 lb Carrots
- 1 bunch Soup greens Revuelto: collard greens, cilantro, and scallions
- 1 Celery stalk
- 1 lb Potatoes
- 4 Ears of corn
- 2 Bell peppers
- 2 Sweet peppers Ajíes criollos
- 2 Beef bouillon cubes
- 1 Chicken bouillon cube
- Garlic to taste
- Cumin to taste
- Salt and pepper to taste
- 1 Tablespoon mustard
- 4 Teaspoons dark browning sauce Salsa negra
- A splash of vinegar
Instructions
- Prep the root vegetables: Wash, peel, and chop the cassava, sweet potato, yam, taro root, arracacha, potatoes, and plantains into medium or small bite-sized pieces, according to your preference.
- Marinate the meats: Wash and cut the beef, pork, and chicken into manageable pieces. Season all the meats thoroughly with minced garlic, salt, pepper, mustard, dark browning sauce (salsa negra), and a splash of vinegar. Let them marinate for several hours so they can fully absorb the flavors.
- Chop the aromatics: Finely chop the bell peppers, sweet peppers, celery, and the bunch of soup greens (the mixture of collard greens, cilantro, and scallions). Set these aside.
- Tenderize the pork: In a very large soup pot, place the marinated pork with the three bouillon cubes and enough water to cover. Simmer until the pork begins to soften. (Chef's note: This takes about 45 to 60 minutes in a standard pot, or just 15 minutes if using a pressure cooker).
- Layer and simmer: Once the pork has a head start, add the marinated beef ribs, followed by the chicken pieces. Next, add all the prepared root vegetables, cumin, and additional salt and pepper to taste. Simmer gently over low heat for about 30 minutes, just until the vegetables are tender but not falling apart.
- Garnish and rest: Turn off the heat and stir in the finely chopped aromatic vegetables prepared earlier. Allow the soup to rest and steep for about 10 minutes before serving hot.
Notes
- A Caribbean Staple: Sancocho trifásico is one of the most widely celebrated soups along the Colombian Caribbean coast, holding a particularly special place in the traditional gastronomy of the Cesar and Bolívar departments.
- The Ultimate Lunch: Because of its incredibly filling nature and complex nutritional profile, this rich three-meat stew is traditionally consumed as a hearty main course for midday lunch rather than dinner.
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