Ingredients
- 300 g hulled corn for mute
- 300 g pork
- 200 g beef tripe
- 150 g chickpeas, soaked
- 2 potatoes, chopped
- 1 carrot
- 100 g small pasta
- 1 onion
- 2 tomatoes
- 1 bunch cilantro
- 2 liters water
- Salt and cumin to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the onion and tomato: 4 sec/speed 5 and sauté: 5 min/Varoma/speed 1.
- Add the water, hulled corn, chickpeas, pork and tripe: 70 min/100°C/reverse/spoon speed.
- Add the potato, carrot and pasta: 25 min/100°C/reverse/spoon speed.
- Add the cilantro, salt and cumin: 5 min/100°C/reverse/spoon speed.
- Serve hot.
Tips
- The hulled corn needs to soak beforehand to soften.
- This is a typical, very hearty dish from Santander.
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