Lately I’ve been slightly obsessed with making super nourishing foods, mainly soups. Turns out that many soups that are considered miracle meals (often affectionately termed “hangover meals”) – Pho, Attukal Paya, or even a simple chicken soup – basically consist of boiling soup bones for extended periods of time and adding spices as needed. So to add to my growing list of nourishing soups, I present Cow Heel Soup.
Also known as Cow Foot or Bull Foot Soup, Cow Heel Soup is a traditional soup found in the Caribbean (mainly Jamaica, Trinidad, and Tobago). Legend has it that in the 18th century, plantation owners would take the best cuts of cows and leave the workers with the “fifth quarter” – tail, feet, head, and organs – which became quite a challenge for local cooks. Over time the recipe for cow heel soup became popular, and while there are many variations to this dish, I tried to keep my recipe close to the standard, baseline recipe.