Dish

Caldo de costilla

Rib soup

Caldo de costilla is made by simmering beef ribs, potatoes, and vegetables in a flavorful broth. The soup is typically seasoned with garlic, cumin, and cilantro, which give it a warm and spicy flavor. The beef ribs are usually cooked until they are tender and fall off the bone easily. The potatoes and vegetables add a creamy texture to the soup, while the cilantro adds a fresh and herbaceous element. Caldo de costilla is a popular dish in Colombian cuisine and is often served with a side of rice or avocado.

Cuisine of the Americas› South American cuisine› Colombian cuisine

Soup› Meat Soup

Origins and history

Caldo de costilla is a traditional Colombian soup that has been enjoyed for generations. It is believed to have originated in the Andean region of Colombia, where it was first made by the indigenous people. The dish has since become a staple in Colombian cuisine and is enjoyed throughout the country.

Dietary considerations

Gluten-free

Variations

There are many variations of Caldo de costilla, with some recipes calling for the addition of other vegetables such as carrots or onions. Some recipes also call for the use of different types of meat, such as chicken or pork. Vegetarian versions of the soup can also be made by omitting the meat and using vegetable broth instead.

Presentation and garnishing

Caldo de costilla is typically served in a large bowl and garnished with fresh cilantro. The soup can also be served with a side of rice or avocado to add extra creaminess and texture. A squeeze of lime juice can also be added to the soup for extra flavor.

Tips & Tricks

To make the beef ribs extra tender, they can be marinated in red wine or vinegar before cooking. This will help to break down the tough fibers in the meat and make it more tender. To add extra flavor to the soup, you can also add a bay leaf or some thyme to the broth while it is simmering.