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Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
In the city of Cali, the most traditional dish is "sancocho de gallina," a soup composed mostly of chicken, plantains, corn, coriander, yuca root, and other seasonings. Sancocho is usually served with a portion of rice, tostadas (fried plantains), a chicken leg covered in hogao (a tomato and onion sauce), and a slice of avocado.
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.
Sancocho This flavorful stew is the perfect dinner for a chilly day. There are plenty of variations on Sancocho throughout Latin America; this recipe is a Puerto Rican take on the dish.
Sancocho de guandules - Pigeon peas stewed with squash, sofrito, and pork. Sancocho de siete carnes – Seven meat stew is the Dominican Republicans national soup. If beans are added, it is known as sancocho de habichuela. Sopa de mondongo - Beef tripe soup.
Sancocho de gallina is another popular dish throughout Colombia and in neighboring countries. This is a broth that includes entire pieces of (often rather tough) soup hen on the bone with large pieces of plantain, potato, cassava and/or other vegetables. [23] A bowl of sancocho is usually an entire meal.
Inland, the plates resemble the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals' raising. Such is the case of the sancocho soup in Valledupar. Local species of animals like the guaratinaja, part of the wayuu Amerindian culture.
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