I believe we Trinis can make anything into a souse and cow skin souse is a testament to that. Skin? you would ask, probably with a turned up nose at that too. To me, I see nothing bizarre about cow skin souse but then you never know. My idea of bizarre might be normal for another person and vice versa. The Philippine delicacy balut is a fine example. I cringe at thought of swallowing an unhatched duck egg lol.
Another case in point is oysters. I can’t get enough of it, I’m always visiting my favourite “oyster man” to have a double* or two, with extra chadon beni sauce… Some Trinidadians can’t even bear to look at oysters much less eat it raw like I do lol. I can actually hear some Trinis already saying “Oh geed!” hahahaha
The Cow Skin Souse Plan
Anyway, back to our cow skin souse story… So, there I was liming with my sister having a cup of her well seasoned pigfoot souse when the talk “came up” about cow skin souse. I knew about it but, as usual, I never got around to posting it. Well, long story short we got some cow skin and made it. How did it taste? Let me give you an idea…For those of you accustomed to souse in it’s many forms, think of cow heel souse without the bone.
The cow skin was pressure cooked to a perfect texture. It wasn’t chewy yet there was still a little resistance to the skin so it wouldn’t be too gelatinous in your mouth. I am already salivating at the thought of it. Now I have to get some more cow skin again to make more cow skin souse. It has certainly made a fan out of me. Enjoy!
COW SKIN SOUSE
1 lb cow skin, cut into 1 – 2″ strips
1 1/2 cups vinegar
5 cups water to soak cow skin
1 cup flour
1/4 cup lime juice
20 leaves chadon beni
3 tbsp salt
1/2 med onion, sliced
1 head garlic
7 cups water for souse
1 med cucumber sliced thinly
1/2 tsp black pepper
1 whole pepper, sliced
Cut up skin into 1″ – 2″ strips …
… and soak in flour, 5 cups water and vinegar 30 minutes.
Wash the skin until the water runs clear.
Pressure cook for 55 minutes.
Wash in tap water until it cools.
Blend in food processor chadon beni and garlic.
Add to the 7 cups water. Slice the cucumber. Add salt, black pepper and lime juice. Mix.
Add the cow skin. Leave to soak for at least 3 hours.
* oysters are usually served either as single or double based on cup size.
Well, I was really taken aback by this cow skin souse and it’s taste. Whoever came up with this age old recipe was on to something. Now on to another recipe.
Coming up next …We’ll do some more baking stay tuned.
Ah gone 🙂