Colombian Spleen Soup (Caldo de Pajarilla) is a traditional Colombian soup commonly found in rural and Andean regions. The dish is made with beef spleen, known locally as “pajarilla,” which provides a rich flavor and distinctive character.
Traditionally enjoyed as a hearty breakfast or light lunch, this soup reflects Colombia’s long-standing culinary tradition of utilizing every part of the animal. It remains a cherished recipe in many households and regional food traditions.
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Colombian Spleen Soup
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5
- Category: Soup
- Cuisine: Colombian
Ingredients
- 500 g beef spleen (pajarilla)
- 800 g sabanera potatoes
- 150 g cebolla larga (long green onion)
- 10 g garlic
- 15 g fresh cilantro
- 2 liters water (8 cups)
- 12 g salt
- 3 g black pepper
- 5 g ground cumin
Preparation
- Prepare the ingredients. Remove the membrane that covers the spleen and cut it into medium pieces. Peel the potatoes and halve them, chop the cebolla larga and the cilantro, and crush the garlic.
- Cook the broth. In a large pot, combine the water, spleen, potatoes, cebolla larga, garlic, cumin, salt, and pepper. Bring to a boil and, from that moment, cook over medium heat for 40 minutes, until the potatoes are soft and the spleen is fully cooked and tender. Adjust the salt.
- Serve. Turn off the heat and serve the soup hot with the chopped cilantro on top.
Chef’s Tips
- Use very fresh spleen for the best flavor and texture.
- Simmer gently to develop a richer broth.
- Mash a few potatoes if you prefer a thicker consistency.
- Add cilantro just before serving to preserve its fresh aroma.
Traditional Variations
- Some versions combine the spleen with other beef organ meats, such as liver, heart, and kidney.
- It is also made with peas, green beans, and carrots and served with a spoonful of hogao.
Traditional Serving Method
Serve piping hot with white arepas, rustic bread, or Colombian cheese bread. Popular beverages include Colombian coffee, hot chocolate, and panela drink.
Recommended Side Dishes
- White arepas
- Rustic bread
- Almojábana cheese bread
- Colombian coffee
- Hot chocolate
Did You Know?
Pajarilla is part of the cocina de aprovechamiento, the tradition of using the whole animal so that nothing is wasted. The soup is found early in the morning at market squares and country eateries and is known as “levantamuertos” (“raise the dead”) for its reputation for restoring strength.
Although it is less common today than other traditional soups, it remains part of Colombian home cooking.
Frequently Asked Questions
Pajarilla is the traditional Colombian name for beef spleen, an organ meat commonly used in regional cooking.
It has a richer and more distinctive flavor than regular beef, but proper cooking creates a balanced and enjoyable broth.
Similar soups may use liver or lungs, but authentic Caldo de Pajarilla specifically uses beef spleen.
Yes. Keep it in the refrigerator, well covered, for up to 3 days, or freeze it for up to 1 month; the potatoes may lose some firmness. Always reheat to 74 °C (165 °F).
