Cow Heel Soup (Cow heel soup)
Overview
Cow heel soup is a rich, gelatinous soup from Trinidad and Tobago. Pieces of cow heel are washed with lime, seasoned with green seasoning, a blend of chadon beni, chives, thyme and garlic, and pressure-cooked or boiled until tender. Yellow split peas are added and cooked until they thicken the broth, followed by pumpkin, carrots, potatoes, eddoes, cassava and green figs. Flour dumplings and sometimes corn are added at the end, and a whole hot pepper gives it gentle heat. The soup is thick and hearty, and is often eaten on Saturdays or sold from roadside vans.
History
Cow heel soup reflects the many cultures of Trinidad and Tobago, with its African use of tough cuts, Indian split peas and local root vegetables. It is known as a strengthening food and is popular with workers, at sporting events and after a night of partying. Many Trinidadians believe it gives energy and vitality, and Saturday soup is a weekly tradition.
Main ingredients
Cow heel, split peas, dumplings, pumpkin and provisions, green seasoning, pepper. The soup is built on rich cow heel broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pumpkin and squash soups · More soups from Trinidad and Tobago
Recipe
Method
- 12 h
Wash the cow heel with lime, season with green seasoning and boil for 2 hours until tender.
- 230 min
Add the split peas and cook for 30 minutes.
- 320 min
Add the pumpkin, provisions, carrots and corn and cook for 20 minutes.
- 410 min
Add the dumplings and hot pepper and cook for 10 minutes.
- 5
Remove the pepper and serve.
- ✓
Serve. About 3h 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.
