Sancocho is one of the most popular soups in Colombia. It prepares in all regions of the country. Among the versions of sancocho, you should try the delicious sancocho trifásico. You can enjoy at the same time three types of meat, such as beef, pork, and chicken, which give the flavor of the sancocho “trifásico.”
The sancocho goes back to the Christmas season in which it is quite common on holidays to gather the whole family and enjoy this delicious dish on this occasion three-phase sancocho. I also remember it as the preparation that cannot be missing in the river walks or as it is popularly known in Colombia, especially in the departments of the Andean region “the Paseo de Olla”.
During the walks, family, or friends groups set up a rustic stove next to the river. Place a pot large enough to add all the ingredients. Then everyone takes care to peel plantains, cassava, potatoes, corn on the cob and chop the condiments and prepare the meat. After cooking for a while, it begins to thicken, and it is what gives the trifásico steak an exceptional flavor like the delicious flavor of cooking with wood.
This type of sancocho is quite delicious if it prepares with three types of meat, such as pork, beef, and chicken, which relates to the traditional name, the famous sancocho trifásico. It may sound too exaggerated to prepare it with three different meats since this type of preparation has different ingredients. However, each of these brings a flavor that makes you want even to repeat several portions.
The three-phase sancocho has different variations depending on where you prepare it. Some people use pork or beef ribs, which add aroma to the broth. They also use chunks of beef and chicken.
When I prepare this recipe, I first add the meat or the rib. While the water begins to heat, I continue to add each of the ingredients. They are starting with the toughest ones like the plantain or the corn on the cob. Potatoes cooked in less time than the rest of the ingredients.
How to make Sancocho TrifásicoEspañol
- 5 chicken pieces
- 6 fleshy pork backbone
- 1 pound of beef cut into pieces.
- 12 cups of water
- 6 medium white potatoes peeled and cut in half.
- 4 Creole potatoes cut in four.
- 4 pieces of corn on the cob
- 6 pieces of cassava (peeled and cut into pieces.)
- Two green plantains cut into pieces
- 1 clove of garlic finely chopped.
- ½ onion (finely chopped)
- ½ to mato finely chopped.
- 1 medium carrot grated.
- 1 bouillon cube optional.
- Salt color (cumin and pepper to taste.)
- Coriander finely chopped to serve.
- In a large pot, add the water, the pork backbone, the beef, the chicken pieces, the corn on the cob, the plantains, the onion, the tomato, the carrot, the clove of garlic, bouillon cube, if you wish and salt to taste.
- Cover the pot and bring to a boil over high heat for 20 to 25 minutes.
- Add the cassava, the potato, the Creole potato, the color, the cumin, and the pepper and continue cooking for 30 or 35 minutes or until you notice that the ingredients are soft. When ready, add the coriander.
- Serve hot on a deep plate, making sure you add each serving of the different ingredients. You can accompany the dish with an avocado slice and a portion of white rice.