Cow Heel Souse

Cow heel souse is another of our trini souse dishes that we enjoy. It is similar to the famous pig foot souse and is just as delicious. The bonus of this souse dish is that people who do not eat pork can enjoy it. But then we have religions that do not eat cattle in our country but they could enjoy some chicken foot souse. So you see there’s a souse recipe for nearly everyone. There are a few other types of souse made but it borders on bizarre on my part.

A Simple But Delicious Cow Heel Souse

The steps are simple as you would see in a while: just be a little watchful when you’re pressure cooking the cow heel because we don’t want it too soft. Other than that you’re on your way to making some cow heel souse trini style. If you cannot source the chadon beni you can substitute it with cilantro but you will have to add a bit more. Here’s Cow Heel Souse.

Cow Heel Souse Recipe

Cow Heel Souse
 

COW HEEL SOUSE

2 packs cow heel (about 2 lbs)
3 limes, divided
1 tbsp. salt, to season
1 cucumber
1/2 onion, sliced
7 leaves chadon beni, grated
2 tbsp. salt, for souse
2 tbsp. green seasoning
2 cloves garlic grated

 

Wash the cow heel and drain.
Squeeze half a lime…
and add salt…
and green seasoning.
Mix well.
Pressure cook in 2 1/2 cups of water for 25 minutes from time it starts to steam.
Note: Due to different types of pressure cookers and their efficiency, still check the cow heel about midway into cooking for doneness. What we’re trying to achieve is a soft texture but not too soft as when you’re doing cow heel soup.
Wash three times under running water to get rid of the excess oil.
Add about 2 cups of water for sauce and cut up the cucumber into thin slices.
add the sliced onion
salt
lime juice from the remaining 2 1/2 limes
and hot pepper.

Add the garlic and chadon beni…
and mix well. Let soak for 1 – 2 hours at room temperature before serving.

More recipes to come.

Ah gone.

Don’t forget to leave your comments on cow heel souse in the comment box below.

 

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5 Responses to Cow Heel Souse

  1. Ashley September 15, 2013 at 5:47 pm #

    Thanks Chris sooo much for this seemingly easy recipe for cow heel souse. I grew up eating souse on the weekends (mainly in the summer) and haven’t ate souse in quite a bit of years as there arent any Trini spots around my way ( =[ ) I will try this recipe as soon as I head to the meat market and the Korean stand to get my chadon beni! Much Love, Ash

    • Felix September 16, 2013 at 1:36 am #

      First of all I’m not Chris, my name is Felix. Who is Chris by the way lol!! It’s nice of you to try the cow heel souse recipe. Please tell me how it comes out when you make it :)

  2. Turner December 1, 2013 at 1:09 pm #

    Making souse today for dinner. Thank you for the details. Fell in love with this when I visited Trinidad this year.

  3. Rochell May 9, 2014 at 11:04 am #

    Hi,

    Can you please tell me what chandon beni is? Is there a substitute? I am not sure i will be able to find it here in North Carolina.

    Thanks,
    -R

    • Felix May 10, 2014 at 9:03 am #

      Certainly Rochell! Chadon Beni is a herb we use extensively in Trini Cooking. And, there is a substitute you can use; cilantro. Just use twice as much or to your liking since it is not as pungent as Chadon Beni. Good luck in you trini cooking adventures :)

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