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Cow Hoof Soup
Spanish Town — Mother recipe · en it
A traditional Spanish Town, Jamaica soup, rich in protein and full of flavor.
⏱️ 15 min prep + 105 min cottura · 4 porzioni · media
Ingredients
- 4 cow hooves, cut into pieces
- 2 liters of meat broth
- 1 onion, chopped
- 2 carrots, cubed
- 2 broccoli florets
- 1 zucchini, sliced
- 1 tablespoon of chili powder
- 1 tablespoon of salt
- 200 grams of beans
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 lemon, zested
Method
- In a large pot, add the meat broth and bring to a boil.
- Add the cow hooves and simmer for 1 hour on medium heat.
- Add the onion, carrots, broccoli, zucchini, chili powder, and salt, and cook for an additional 30 minutes.
- Add the beans, herbs, and lemon zest, and cook for 10-15 minutes more.
- Turn off the heat and serve hot, garnished with the remaining lemon juice.
The story
Cow hoof soup is a recipe that dates back to the Spanish colonial era, when sailors would use the leftover meat to prepare a nutritious broth.
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