Bull Foot Soup
A hearty, gelatinous soup of simmered cow foot, root vegetables, and dumplings, cooked until the broth turns rich and slightly thick. It's a filling weekend meal known for its restorative reputation.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Large pot or pressure cooker
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16
- carbs
- 30
- protein
- 28
- calories
- 380
Instructions
- 1
Place the cow foot in a large pot with water, onion, garlic, and thyme.
- 2
Bring to a boil and scoop off any foam. Lower the heat, cover, and simmer for 2 hours until nearly tender.
- 3
Add the carrot, yam, and pumpkin. Keep simmering for 30 minutes.
- 4
Add the dumplings and scotch bonnet pepper if using. Simmer 15 more minutes until the dumplings are cooked through.
- 5
Season with salt to your taste.
- 6
Take out the scotch bonnet pepper. Ladle the hot soup into bowls.
Chef's tips
Use a pressure cooker to cut the cooking time in half and still get very tender meat.
Storage
Refrigerate up to 4 days; the broth will gel when chilled, which is normal.
Reheating
Reheat gently on the stovetop, stirring, until the gelled broth returns to liquid.
Common mistakes to avoid
- •Not simmering long enough, which leaves the meat tough
- •Leaving out root vegetables and missing the traditional hearty texture
Serving suggestions
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