Photo: Murray Hall • Food Styling: Camile Becerra. Photo: Murray Hall • Food Styling: Camile Becerra
This recipe is the descendant of a time-consuming soup that was frequently prepared by chef Víctor Simarra Reyes’ grandmother. The name “trifásico” may refer to the three types of meat used, or the three phases in which meat, bananas, and cassavas and yams are added to the pot. Unlike his grandmother’s recipe, Reyes’ adaptation doesn’t require a full day behind the stove; the sweet, subtle flavor of cassava and bananas seamlessly meld with the vegetables and meat, culminating in a soul-soothing stew.
Featured in “Colombia and West Africa Unite on the Plate in This Fascinating Food Town” by Kayla Stewart.
Yield: 10–12
Time: 1 hour 20 minutes
- 4 lb. bone-in beef short ribs
- 4 lb. boneless pork shoulder, cut into 2-in. chunks
- One 4–5 lb. chicken, cut in 8 pieces
- 2 Tbsp. fresh lime juice
- 10 garlic cloves, finely chopped
- 6 small ají dulce peppers, finely chopped
- 5 allspice berries
- 2 Maggi bouillon cubes
- 2 large white or yellow onions, coarsely chopped
- 2 scallions, thinly sliced
- 1 large celery rib, finely chopped
- 2 green bananas, peeled and cut into 3-in. chunks
- 4¼ lb. cassavas, peeled and cut into 3-in. chunks
- 4¼ lb. yams, peeled and cut into 3-in. chunks
- Kosher salt
- Finely chopped cilantro
Instructions
- To a large, heavy pot, add the beef, pork, chicken, lime juice, garlic, peppers, allspice, bouillon cubes, onions, scallions, and celery and toss to combine. Turn the heat to medium-high and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add 4 quarts plus 2 cups of water and bring to a boil.
- Boil until the meat is just tender, 30–40 minutes. Add the bananas, boil for 10 minutes, then add the cassavas and yams and continue cooking until the roots are tender when poked with a fork, 10–15 minutes more. Remove from the heat, season to taste with salt, garnish with cilantro, and serve hot.
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