World Flavors Cookbook

Caldo de Cabeza

Peruvian lamb head broth with potatoes, corn, and fresh herbs — a rich, restorative market soup eaten before sunrise in Lima.

Cuisine: Peru

Ingredients

• 1 lamb head, cleaned and cut
• 2 potatoes, cubed
• 1 ear corn, cut
• 1 onion
• 4 cloves garlic
• 1 tsp cumin
• Huacatay (black mint) or cilantro
• Salt, lime

Instructions

1. Blanch lamb head. Drain.
2. Cover with fresh water. Add onion and garlic.
3. Simmer 2.5-3 hours.
4. Remove head. Pick meat from bones.
5. Add potato and corn to broth. Cook 20 minutes.
6. Return meat.
7. Season with cumin and huacatay.
8. Serve hot with lime.