Cow-heel Soup
Ingredients
Directions
Prepare
Purchase cow heels from a tripe shop and cut each into four parts.
Cover the pieces with cold water and add a little coarse sea salt.
Cook the soup
Boil slowly and skim the surface.
Add vegetables and flavouring herbs, cooking until the meat falls from the bones.
Strain the soup and season to taste.
Thicken with rice, grain, or Italian paste as desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cow heels
- Provide meat, skin and connective tissue that break down into body and richness in the broth.
- Vegetables
- Add sweetness and savoury aroma to the broth as they cook down.
- Rice or other grain or italian paste
- Thickens the soup as its starch swells and releases into the liquid.
The step that matters
Boil slowly and skim the surface. A gentle simmer keeps the broth clear, while a hard boil emulsifies fat and impurities into it. Skimming removes the grey foam that would otherwise cloud and taint the soup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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