Caldo de costilla

Caldo de Costilla is a traditional Colombian dish, specifically a soup, primarily made from beef ribs boiled in water with various other ingredients such as potatoes, garlic, onions, and cilantro. It is a popular breakfast dish in Colombia, often consumed after a night of celebration or to cure a hangover.

History

The origins of Caldo de Costilla are rooted in the culinary traditions of Colombia. It is believed to have been a staple food for the indigenous people of the region, who would utilize every part of the animal in their cooking, including the ribs. Over time, the recipe has evolved and been passed down through generations, becoming a beloved part of Colombian culture and cuisine.

Preparation

The preparation of Caldo de Costilla begins with the beef ribs. They are typically simmered in water for several hours until the meat is tender and the broth is rich in flavor. Various other ingredients are then added to the soup, including potatoes, garlic, onions, and cilantro. The soup is typically served hot, often with a side of arepa, a type of bread common in Colombian cuisine.

Cultural Significance

Caldo de Costilla holds a significant place in Colombian culture. It is a common breakfast dish, particularly after a night of celebration or to cure a hangover. The soup is also often served in restaurants and food stalls, making it a familiar sight and taste for both locals and tourists.

Variations

While the basic recipe for Caldo de Costilla remains the same, there are several regional variations of the dish. Some versions may include additional ingredients such as corn, yucca, or plantains. Others may use different types of meat, such as chicken or pork, in place of the beef ribs.

See Also

• Colombian cuisine
• List of soups
• List of beef dishes

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