Colombian Three-Meat Sancocho

Sancocho trifásico is one of the richest and most celebratory versions of traditional Colombian sancocho. Its name comes from the three proteins used in the recipe: beef, pork, and chicken, creating a deeply flavorful and hearty broth.

The dish is especially popular for family gatherings, outdoor cooking events, and weekend celebrations. Across many regions of Colombia, preparing a large pot of trifásico sancocho is a symbol of sharing food and time with family and friends.

Colombian Three-Meat Sancocho

Preparación

25 mins

Cocción

2 hrs

Tiempo Total

2 hrs 25 mins

 

Menu: Main Course

Cocina: Colombian

Calorías: 680 kcal

Chef: Recetas123

Ingredients

500 g beef short ribs

500 g pork ribs

700 g chicken pieces

4 liters water

600 g cassava, peeled and cut into chunks (5 cups)

500 g green plantain, cut into pieces (2 medium plantains)

500 g potatoes, peeled and cubed (4 medium potatoes)

300 g corn on the cob, sliced (2 ears)

200 g chopped scallions (1½ cups)

200 g diced ripe tomatoes (1½ cups)

20 g minced garlic (4 cloves)

15 g chopped fresh cilantro (1 cup)

10 g ground cumin (2 teaspoons)

15 g salt

3 g black pepper

30 ml vegetable oil (2 tablespoons)

Preparation

1. Prepare the sofrito, heat the oil in a large pot and sauté the scallions, tomatoes, and garlic for about 5 minutes. Add the cumin, salt, and pepper until fragrant.
2. Cook the tougher meats, add the beef and pork ribs together with the water. Simmer for about 1 hour, skimming any foam from the surface.
3. Add the chicken and corn, stir in the chicken pieces and corn. Continue cooking for 20 minutes.
4. Add the cassava and plantain, incorporate both ingredients and cook for another 20 minutes until they begin to soften.
5. Add the potatoes, cook for 20 to 25 minutes until all ingredients are tender and the broth becomes slightly thickened.
6. Finish the soup, add half of the chopped cilantro, adjust the seasoning, and simmer for 3 additional minutes.
7. Serve, place portions of each meat and vegetables into bowls and garnish with the remaining cilantro.

Chef’s Tips

Bone-in ribs create a richer and more traditional broth.

Add the chicken later in the cooking process so it remains tender.

Maintain a gentle simmer rather than a vigorous boil for the best texture.

Traditional Variations

Some regional recipes include salted or smoked meats.

Yam is occasionally added for a thicker consistency.

Many outdoor versions are cooked over wood fires for additional flavor.

Traditional Serving Style

Serve hot in deep bowls with white rice, avocado, and Colombian hot sauce. Large family gatherings often include extra rice and arepas on the table.

Recommended Side Dishes

• White rice
• Avocado
• Colombian hot sauce
• White corn arepas
• Lulo juice
• Fresh lemonade

Did You Know?

Trifásico sancocho developed as a special-occasion version of traditional Colombian sancocho. By combining beef, pork, and chicken, families created a more substantial meal for celebrations and large gatherings.

Today it remains one of the most iconic dishes associated with Colombia’s famous outdoor cooking tradition known as the “paseo de olla.”