Changua de Tuétano
South America — Colombia (Andean)
A distinctive Andean marrow breakfast soup. Marrow-rich bones simmered in milk or water with eggs, herbs, and bread. A cold-morning staple in the Colombian highlands.
Cuts in this tradition
Cultural context
Especially associated with Bogotá and the Andean highlands. Changua is one of Colombia's most distinctive breakfast traditions. The marrow variant adds richness and body to the soup. Differs substantially from Argentine or British marrow traditions in its milk-based and breakfast-oriented character.
Preparation
Marrow bones simmered in water or milk with scallions, cilantro, and salt. Eggs poached directly in the broth. Served with stale bread or calado soaked in the soup.