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Mazamorra Chiquita (Boyaca Region Soup) |mycolombianrecipes.com

Mazamorra Chiquita (Boyacá Region Soup)

Erica Dinho
Servings 6 to servings


  • 1 pound Rumba® honeycomb tripe
  • 1 pound Rumba® 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.
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