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  • Chef Jeremy Lovell

Trini Cow Heel Souse Recipe by Chef Jeremy Lovell

Yield - 6 Persons

Cook time – 30 minutes

Marinating time – Approx. 4hrs

Prep time – 20 minutes


 Cow Heel – 2lb

Washing of Cow Heel:

 Fresh lime juice- 6 tbsp

 Water – 6 cups

Marinade Mix:

 Habanero Pepper – 1

 Chadon Beni – 3 tbsp (finely chopped)

 Pimento Peppers – 3 tbsp (finely chopped)

 Garlic – 3 tbsp (finely chopped)

 Salt to taste

 Black Pepper -1 tbsp

 Cucumber – 1 cup (sliced thinly)

 Red Onion – 1 cup (sliced thinly

 Chive – 3 tbsp (finely chopped)

 Water – Approx. 2 cups

 Lime juice – 6 tbsp

For Boiling:

Salt – 3 tbsp


Washing and cleaning of cow heel:

 Clean any hair off of cow heel.

 Using a large bowl, place cow heel, water and lime juice and mix for 2 minutes.

 Allow cow heel to soak for 10 minutes then rinse under running water for 2 minutes.

Boiling of Cow Heel:

 Place cow heel in large pot and fill with water.

 Put pot with cow heel and water on stove, turn on heat, add salt and cover.

 Let cow heel gently boil for 45 minutes to an hour or until the cow heel has reached your desired tenderness.

 When cooked, strain and allow to cool.

Marinating of Cow Heel:

 In a large bowl, add fresh lime juice, water, habanero, chadon beni, pimento, garlic, black pepper, cucumber, red onion, chive, cooled cow heel and salt to taste.

 Mix thoroughly for 2 minutes.

 Allow souse to marinate for at least 4 hours, before serving.


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