Cow heel soup is a well-known and beloved traditional dish in Trinidad and Tobago. The soup is often prepared with a variety of vegetables and ground provisions, as well as different spices and seasonings, allowing for a range of unique and flavorful variations. Despite the many ways it can be prepared, the cow heel remains the star ingredient of the dish. Traditionally, cow heel soup is cooked slowly over low heat, allowing the tough meat to become tender and flavorful.
The resulting broth is rich and hearty, providing a satisfying and nourishing meal. While some individuals choose to add dumplings or split peas to the soup to thicken it up, the cow heel itself is the true highlight of the dish, providing a unique texture and flavor that is not found in many other soups. Cow heel soup is a staple in Trinidadian cuisine and is sure to satisfy any comfort food cravings.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Soups
Cuisine: Caribbean
Servings: 6
Ingredients
- 1 lb. cow heel about 5 pieces
- 8 cups Water
- ½ lb. split peas
- ½ lb. pumpkin diced
- 1 carrot diced
- 8 green figs bananas, chopped
- ½ lb. dasheen diced
- 2 small potatoes diced
- 2 vegetable bouillon cubes optional
- 1 small onion
- 3 clove garlic
- 2 Pimento
- 1 pk. chicken noodle soup optional
- ½ tsp. black pepper
- Parsley chive, chadon beni (3 tsp. each)
- 1/4 tsp. Salt to taste
- Dumplings about 10 small, made from flour
Instructions
- Place the cow heel in 4 cups of water. Add salt, garlic, and some of your favorite green seasoning. Pressure-cook the cow heel until it is soft.
- In another pot boil (or pressure-cook) the split peas, onion, pimento, garlic, chive, and green seasoning in 4 cups of water. Cook the split peas until soft.
- Clean and dice the provision. Boil the provision in water. When done remove the provision and set aside.
- Make the dumplings.
- Add cow heel, bouillon cubes (optional), provision, dumplings and chicken noodle soup to the cooked split peas and allow to simmer.
- Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved
Cow Heel Soup
Ingredients
- 1 lb. cow heel about 5 pieces
- 8 cups Water
- ½ lb. split peas
- ½ lb. pumpkin diced
- 1 carrot diced
- 8 green figs bananas, chopped
- ½ lb. dasheen diced
- 2 small potatoes diced
- 2 vegetable bouillon cubes optional
- 1 small onion
- 3 clove garlic
- 2 Pimento
- 1 pk. chicken noodle soup optional
- ½ tsp. black pepper
- Parsley chive, chadon beni (3 tsp. each)
- 1/4 tsp. Salt to taste
- Dumplings about 10 small, made from flour
Instructions
- Place the cow heel in 4 cups of water. Add salt, garlic, and some of your favorite green seasoning. Pressure-cook the cow heel until it is soft.
- In another pot boil (or pressure-cook) the split peas, onion, pimento, garlic, chive, and green seasoning in 4 cups of water. Cook the split peas until soft.
- Clean and dice the provision. Boil the provision in water. When done remove the provision and set aside.
- Make the dumplings.
- Add cow heel, bouillon cubes (optional), provision, dumplings and chicken noodle soup to the cooked split peas and allow to simmer.
- Serve hot.
