COWHEEL SOUP

Cow Heel Soup (1 of 1)-4And we have yet another soup recipe because since January rolled around, the temperature has dropped (as it should) here in Atlanta and I’m constantly seeking a source of warmth.   I must admit that while I do love cowheel soup, it is not something that I prepare often since my husband is not a fan of cowheel.  Cowheel is quite popular in the Guyana and the Caribbean and is most used in soup,  souse and pepperpot.   This tough piece of “meat” has to be cooked for long periods for it to be tender enough to be eaten; using a pressure cooker is highly recommended when cooking cowheel as it reduces the cooking time significantly.  Once cooked the cowheel becomes almost jelly like in texture that’s slightly sticky.  I kept this cowheel soup fairly simple but you can add your favorite combination of vegetables or dumpling.

 Cow Heel Soup (1 of 1)-3

 

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1 Comment

  1. Michsi
    February 9, 2016 / 1:11 pm

    Yum, I can’t wait to make this for my grandfather. He’s from Trinidad, he’ll love it.