Mute Santandereano (Mute santandereano)

Name: Mute Santandereano
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: Colombia
Ingredients: 400 g maíz pelado (hominy), soaked; 500 g pork ribs, 300 g beef tripe; 200 g cooked beans, 200 g cooked chickpeas; 3 potatoes, 200 g pumpkin; 2 tomatoes, 1 onion, 3 garlic cloves; 1 tsp cumin, coriander, salt

Overview

Mute is a thick, hearty soup from the Santander region of Colombia. Peeled corn kernels (maíz pelado) are cooked for hours with pork ribs, beef tripe and pig's trotters, then joined by potatoes, pumpkin, beans, chickpeas and a sofrito of tomato, onion and garlic flavoured with cumin. The corn and pumpkin thicken the broth. It is often eaten as a full lunch. It is a substantial dish, rich in flavour, and is usually served with avocado, rice or arepas on the side. The broth is thick and the corn chewy and filling.

History

The soup is a symbol of Santander, especially the city of Bucaramanga, and is also common in Boyacá. It is believed to come from old indigenous corn dishes, enriched later with meats introduced by the Spanish. It is typically eaten at weekends and during regional fairs. Many families make it in large pots to share with relatives and friends.

Main ingredients

Hominy corn, pork ribs, beef tripe, potatoes, pumpkin, beans and chickpeas. The soup is built on pork and beef broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Chickpea soups · Bean soups · Beef soups · Pork soups · Tripe and offal soups · Potato soups · Pumpkin and squash soups · Corn soups · More soups from Colombia

Recipe outline serves 4 · ~210 min

Ingredients

400 g maíz pelado (hominy), soaked
500 g pork ribs, 300 g beef tripe
200 g cooked beans, 200 g cooked chickpeas
3 potatoes, 200 g pumpkin
2 tomatoes, 1 onion, 3 garlic cloves
1 tsp cumin, coriander, salt

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Cook the hominy in 3 l water for 1.5 hours.
Add the tripe and ribs and simmer for 1 hour.
Add the potatoes, pumpkin, beans, chickpeas and a sofrito of tomato, onion, garlic and cumin.
Cook for 30 minutes more and serve with coriander.