Cowfoot Soup Recipe (Beef)

If you’ve ever seen 'cow foot soup' on a Belizean menu and been curious (or maybe a little nervous!), this is the exact bowl locals swear by. Forget any hesitations; this soup beef recipe is a culinary hug in a bowl, a true taste of Belizean tradition. You'll find this hearty dish bubbling away in local diners, bustling markets, and as a cherished weekend special across Belize. It’s typically served steaming hot over fluffy white rice or alongside warm corn tortillas, always with a squeeze of fresh lime and a dash of fiery hot sauce to kick things up a notch. For newcomers, rest assured: it tastes like a rich, deeply satisfying beef meat soup loaded with tender vegetables, boasting an incredible body from the natural collagen, not anything "weird." It’s pure comfort, perfect for a cozy night in or a vibrant family gathering.

Ingredients

• Core Ingredients
• 2-3 lbs cowfoot (cow heel), cut into 2-3 inch pieces (ask your butcher to cut them for you)
• 1 large onion, chopped
• 4-5 cloves garlic, minced
• 2 stalks celery, chopped
• 1-2 sprigs fresh thyme (or ½ tsp dried thyme)
• ½ cup chopped cilantro or culantro (for garnish and flavor)
• 2-3 medium potatoes, peeled and cubed (about 1-inch pieces)
• 1 large coco (malanga) or cassava (yuca), peeled and cubed (about 1-inch pieces) - Coco/cassava are starchy root vegetables, similar to potatoes but with a slightly different texture and flavor.
• 2 medium carrots, peeled and sliced
• 1 cup sliced okra (optional, but traditional)
• 1 sweet pepper (bell pepper), any color, chopped
• 1-2 small ripe tomatoes, diced (optional, for a slight tang)
• 1 whole habanero or Scotch bonnet pepper (kept whole, for flavor without intense heat)
• 2-3 tablespoons cooking oil (vegetable or coconut)
• 6-8 cups water or beef/chicken stock (or a mix)
• 1-2 tablespoons all-purpose seasoning or beef bouillon powder
• Salt and freshly ground black pepper to taste
• Lime wedges, for serving
• Belizean hot sauce, for serving (optional)

Directions

1. Before You Start – How to Prep & Clean Cowfoot
2. Rinse & Inspect: Thoroughly rinse the cowfoot pieces under cold water. Inspect them carefully for any stray hairs or dark spots. Use a sharp knife or tweezers to remove any hairs you find.
3. Optional Parboil: For a cleaner, less "gamey" broth, you can parboil the cowfoot. Place the cleaned pieces in a large pot, cover with cold water, and bring to a rolling boil. Boil for 10-15 minutes, then drain the water and rinse the cowfoot pieces again. This helps remove excess blood and strong odors.
4. Trim Fat (Optional): While collagen and some fat are essential for the soup's body and flavor, you can trim any excessively large, hard chunks of surface fat from the cowfoot pieces if you prefer a slightly lighter soup.
5. Safety Note: Cowfoot requires long cooking times to become tender and safe to eat. Patience is key!
6. How to Make Belizean Cowfoot Soup (Stovetop – Main Method)
7. Build the Flavor Base
   1. In a large, heavy-bottomed pot or Dutch oven, heat 2-3 tablespoons of cooking oil over medium heat. Add the chopped onion, celery, and sweet pepper. Sauté for 5-7 minutes until softened and fragrant.
   2. Stir in the minced garlic and fresh thyme (or dried thyme). If using any dry spices (like a pinch of cumin or coriander, though not strictly traditional), add them now and toast briefly for about 30 seconds until aromatic. Be careful not to burn the garlic.
8. Add Cowfoot & Start the Broth
   1. Add the cleaned and prepped cowfoot pieces to the pot. Toss them well to coat them in the aromatics.
   2. Season generously with salt, freshly ground black pepper, and the all-purpose seasoning or beef bouillon powder.
   3. Pour in 6-8 cups of water or stock, ensuring the cowfoot is covered by about an inch of liquid. Bring the mixture to a rolling boil.
9. Long Simmer for Tender Cowfoot
   1. Once boiling, reduce the heat to a gentle simmer. Partially cover the pot, leaving a small gap for steam to escape.
   2. Simmer for approximately 2½–3 hours, or even longer (up to 4 hours), until the cowfoot is incredibly soft, jiggly, and pulls away from the bone easily when prodded with a fork. This long simmer is crucial for tenderizing the meat and extracting all the wonderful collagen into the broth.
   3. Throughout the simmering process, occasionally skim off any foam or excess fat that rises to the surface. If the liquid level gets too low, add a bit more hot water or stock to keep the cowfoot submerged.
10. Add Root Veg & Carrots
    1. Once the cowfoot is nearly tender (about 30-45 minutes before it's fully done), add the cubed potatoes, coco/cassava, and sliced carrots to the pot.
    2. Continue to simmer, partially covered, for another 20-30 minutes, or until all the vegetables are fork-tender and the broth has started to thicken slightly from the starches and collagen.
11. Add Okra & Habanero
    1. In the last 10-15 minutes of cooking, add the sliced okra (if using) and the whole habanero or Scotch bonnet pepper to the pot. Adding okra late prevents it from becoming overly mushy.
    2. Cook until the okra is tender. For a mild heat, leave the habanero whole. For a spicier soup, carefully pierce the pepper a few times with a fork near the end of cooking to release its heat into the broth.
    3. Taste the soup and adjust the salt, pepper, and any other seasonings as needed.
12. Rest, Skim (Optional), and Serve
    1. Let the soup sit off the heat for a few minutes to allow the flavors to meld and the broth to settle.
    2. Optional: If you prefer a lighter bowl, you can skim some of the surface fat before serving. For classic richness, leave it as is!
    3. Ladle the steaming hot soup over white rice or serve it alongside warm corn tortillas. Garnish with fresh chopped cilantro or culantro and a generous squeeze of fresh lime juice. Always offer Belizean hot sauce at the table for those who crave extra heat.