Mazamorra Chiquita Recipe (Boyacá Region Soup)
Erica Dinho
Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Main Course
Cuisine Colombian
Servings 6 servings
Calories 845 kcal
- 1 pound honeycomb tripe
- 1 pound scalded trip
- Juice of 1 lime
- ¼ teaspoon baking soda
- 1 pounds beef for stew cut into small pieces
- 3 scallions finely chopped
- 1 white onion finely chopped
- 6 small potatoes o papa criolla
- 2 large red potatoes peeled and diced
- 1 cup cooked hominy corn
- 1 cup of canary beans cooked
- ½ cup of fava beans
- 1 bunch chard leaves torn into small pieces
- Salt and pepper
- Water
Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches.
Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 ½ to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water.
Slice the tripe into small pieces and place it in a large pot and cover with water. Bring to a boil, then reduce the heat to medium-low.
Add the beef, scallions, onions, corn and beans. Partially cover and cook for about 45 minutes. Add the potatoes and chard and cook for about 45 minutes more until the tripe is very tender. Season with salt and pepper and serve.
Calories: 845kcalCarbohydrates: 53gProtein: 53gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 161mgSodium: 340mgPotassium: 1717mgFiber: 4gSugar: 3gVitamin A: 558IUVitamin C: 23mgCalcium: 155mgIron: 10mg