NEW YORK, NY - German’s Soup is a famed Guyanese restaurant and has been known for decades in Guyana for its amazing cow heel soup. We share with you today the recipe for Guyanese Cow Heel Soup.
INGREDIENTS
1 ½ lb cow heel or cow feet
1 tsp oil
2 carrots – diced
1 medium onion finely chopped
2 scallions – chopped
1 wiri pepper
2 cloves garlic – finely diced
10 sprigs thyme
½ cup yellow split peas
1 bay leaf
1 tsp salt
3 cups water
INSTRUCTIONS
- Place cowheel in a large pot and cover with water, boil until tender adding more water as needed. Or use a pressure cooker to cut down on the cook time and pressure for 20-25 minutes.
- Once cowheel is tender, remove from water and allow to cool before cutting into smaller pieces.
- In a large pot over medium heat, add oil.
- Add carrots, onion, scallion, garlic, thyme and pepper and sauté until the onions are translucent.
- Add split peas, cowheel and 3 cups of the liquid that the cowheel was boiled in and an additional 2 cups of water and bring to a boil.
- Reduce heat and cover and cook until split peas are soft and dissolves into the soup, about 1 ½ hour.
- *Dumplings can be added to the soup in the last 10 minutes, a mix of flour, water and sugar, made into small balls and dropped into soup.
- *Root vegetables such as sweet potatoes, cassava or yuca, eddoes or dasheen can be added to the soup as well as pieces of corn.
- Boil until all is tender and serve hot, preferably with some hot sauce added directly into your bowl!
