Colombian Rice Soup
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I’m writing the recipe for this Colombian Rice Soup with excitement, it was taught to me a few minutes ago by my Abuelita. After many years of not being able to taste this delicious soup, today I finally got to taste one of the dishes of my country that I really love, once again.
Rice, beef tripe, carrots, potatoes, and peas are the main ingredients of the traditional recipe. When serving, add some chopped cilantro to add a pop to the delicious taste of this soup.
To save time, it is more convenient to cook the beef tripe in a pressure cooker, and then add the rest of the ingredients, and they will soften in minutes. Colombian rice soup is one of the most affordable dishes to make, it satisfies hunger because it has a thick consistency, and it is great comfort food, especially for cold days.
To me, Colombian rice soup means home, family. I remember those times when I visited my Abuelita’s house and saw her all excited, attending delicious foods like this one. These good memories came true a little while ago because I love my Abuelita’s company and these unforgettable moments are now being lived by my daughter.
- 1 lb beef tripe
- Water (measure water according to number of portions desired)
- Salt to taste
- 1 chicken or beef bouillon
- 1 cup rice
- ½ cup chopped carrots
- ½ cup peas
- 1 cup potato cut into cubes
- Chopped cilantro (optional)
- Cook the tripe in a pressure cooker until they soften (approx. 30 min).
- In a regular pot, add the water, salt, bouillon, until the water boils.
- Add the cooked tripe, rice, carrots, peas, and potatoes.
- Mix the soup and leave on medium heat for 40 minutes, or until all the ingredients soften.
- When serving, add a little bit of chopped cilantro.
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