Name: Cow Heel Soup
Yield: Serves: 4 to 6
Cuisine: Trinidad & Tobago
Ingredients: 1 cow heel, or 2 pounds beef soup bones, cleaned and cut into 2-inch pieces; ½ small cassava, peeled and cut into ½-inch chunks; 1 pound calabaza or butternut squash, peeled, seeded, and cut into ½-inch chunks; 1 stalk celery, chopped; 2 teaspoons freshly squeezed lime juice; 1 teaspoon chopped parsley; 1 small Scotch bonnet pepper or other hot chili pepper; Pinch of grated nutmeg; 1 small taro, peeled and cut into ½-inch chunks; 1 onion, chopped; 2 teaspoons coarse salt; 1 small yam, peeled and cut into ½-inch chunks

Preparation info

Serves:
4 to 6

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Cow Heel Soup is one of the street foods found at stands and shops all over Trinidad. The soup originated in colonial times when enslaved people received the offal of slaughtered animals as part of their provisions. Cow heel is more than the name implies—it includes the area from the hoof to the knee. The gelatin in the actual hoof makes this thick soup a more-than-hearty meal.