Cow heel is also referred to as cow foot soup. The pig tails in this soup is not salted. I love the gelatinous feel of cowheel and pigtail as well as the loads of collagen it contains that help keep my skin looking young! A FAMILY SECRET is also revealed in today's recipe! A simple addition that makes a world of difference.
This soup is energizing, healing, rejuvenating and reinvigorating. Perfect pick me up when you are sick or weary.
Rinse cow heel and pigtail. Place in a large pot and cover with water. Boil for 15 mins. Drain and rinse. This step can be done ahead.
In a bowl of the instant pot, add split peas, black eye peas, 1/2 onion, carrot, 1/2 celery, green seasoning, salt, black pepper, scallion, thyme, minced garlic and the meat. Stir well to combine. Add 4 cups of hot water, cover and press ‘soup” and set timer for about 30 minutes.
In a large soup pot over medium heat and add oil. When the oil is hot, add brown sugar and cook until it bubbles, froths, expands and darkens. Add butter and ketchup and cook for one minute, stirring.
Add in meat and stir to coat with the caramelized sugar. Raise the heat to high and cook for a few minutes. Add sweet potato, potato, green fig, yuca and yautia. Keep stirring about 5 minutes.
Add stock(mixed with enough water to make 12 cups), onion, carrot, remainder of celery, 1/2 chopped culantro, garlic, ochro, whole hot pepper, salt, black pepper. Bring to a boil, then reduce heat to low, cover and cook for 30-40 minutes until the vegetables are tender. Taste and add salt. Check and stir every 10 minutes.
While that’s cooking, knead the flour for the dumplings by adding all ingredients to a bowl, gradually add water and knead for one minute.
Break off small pieces and roll between the palm of your hand to create a small log. Drop into the pot and simmer for 15 minutes or until the dumplings are fully cooked. Add more hot water if the soup is too thick.
Taste and add salt, black pepper and chopped culantro (if using). Serve hot.
To make lime pepper sauce, in the bowl with the remaining culantro and garlic, add juice of -2 limes, chopped hot pepper, chopped red onion, salt and black pepper. Mix and serve with the soup.
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Notes
Calorie and Nutrition Calculation is an estimate and may not be accurate.