Appetizing and smooth Sobrebarriga bathed in Creole sauce

This delicious recipe is one of the most typical of our beautiful Colombia, especially in Bogotá and the Cundiboyacense region and it is very common that you find it on the menu of Colombian and international restaurants abroad.

Its name comes from its main ingredient: the sobrebarriga, a side cut from the stomach of the beef.



2 pounds thick or thin over-belly.
1/2 pound tomato
5 tablespoons oil
3 long onion stalks
1 large big onion
1 clove garlic
1 teaspoon food coloring
Triguisar Seasoning to taste
1 or 2 tablespoons tomato sauce
Salt to taste
Yuca, potatoes or rice to accompany


1. Wash the meat very well and put it in a pressure cooker with water that covers the overbarriga, for 30 minutes, and add the salt to taste. After 30 min, it is removed and divided into pieces.

2. Separately, finely chop the big onion, tomato, garlic and long onion, potatoes and add the seasoning and oil, take everything to the stove and cook over low heat, stirring until a mixture is obtained. homogeneous and smooth.

3. In a frying pan, add the tomato sauce and place the meat on top of this prepared mixture and leave it over low heat for 5 minutes, or until seasoned.

Serve immediately with cassava or white rice and avocado, a dish of unforgettable flavor and texture!

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