Caldo de Costilla (Caldo de costilla)
Overview
Caldo de costilla is a Colombian beef rib broth from the Andean region. Beef short ribs are simmered in water with spring onion, garlic and a little cumin or salt until the meat is tender and the broth is rich and clear. Thick slices of potato are cooked in the broth until soft, and the soup is finished with plenty of chopped coriander. It is simple, salty and restoring, with the ribs served in the bowl. It is eaten for breakfast with arepas, bread and a cup of hot chocolate, and many people also add a squeeze of lime or a spoonful of ají, the Colombian chilli sauce.
History
Caldo de costilla is a breakfast classic of the Andean region of Colombia, including Bogotá and the Paisa region. It has a strong reputation as a remedy for hangovers, and it is nicknamed levantamuertos, the one that raises the dead. In areas full of bars and clubs, many restaurants stay open all night so that customers can regain their strength with a bowl of caldo de costilla before going home.
Main ingredients
Beef ribs, potatoes, onion, garlic, coriander, spring onion. The soup is built on beef rib broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Potato soups · More soups from Colombia
Recipe
Method
- 1
Put the ribs in a pot with 3 l water, the spring onions, onion, garlic and salt and bring to the boil, skimming.
- 21 h
Simmer for 1 hour, until the meat is tender.
- 320 min
Add the potatoes and cook for 15 to 20 minutes.
- 4
Season with salt and a pinch of cumin and stir in half the coriander.
- 5
Serve with the rest of the coriander, arepas and ají.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
