How to make Sancocho Trifasico

Why cooks start here

Sancocho Trifasico is cooked the way Valle Sundays cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Sancocho Trifasico is the Sunday heart of Valle del Cauca, where the pot simmers with beef, pork, and chicken, each portion harmonizing into a broth that feels like home. This is not a dish for the clock but for the rhythm of conversation, the salt pinched and the fat ladled with the wisdom of generations. It's the way a family cook would share it, each bowl a reminder of the warmth that only a home-cooked meal can provide. Expect a rich, savory broth that envelops tender cuts of beef, pork, and chicken, mingling with the earthiness of yuca and the sweet undertones of plantain. The dish is an experience of textures, with each spoonful offering a satisfying blend of flavors that feels almost like a hug. It's meant to be shared around the table, a communal embrace that speaks in the universal language of comfort.