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.
Ingredients
- 500 g beef spleen, cleaned and cut into pieces
- 800 g sabanera potatoes, peeled and cut into chunks (6 medium potatoes)
- 150 g chopped green onions (6 stalks)
- 10 g minced garlic (2 cloves)
- 15 g chopped fresh cilantro (¼ cup)
- 2.5 liters water (10 cups)
- 12 g salt (2½ teaspoons)
- 3 g black pepper (½ teaspoon)
- 5 g ground cumin (1 teaspoon)
Preparation
- Clean the spleen, rinse the beef spleen thoroughly under cold water and trim any excess fat or connective tissue.
- Prepare the broth, place the spleen, water, half of the green onions, garlic, salt, pepper, and cumin in a large pot. Cook for about 45 minutes until tender and flavorful.
- Add the potatoes, stir in the potatoes and cook for 25 to 30 minutes until soft, allowing some pieces to break down slightly.
- Add the aromatics, incorporate the remaining green onions and cook for another 5 minutes.
- Finish the soup, add the cilantro, stir gently, and remove from the heat.
- Serve hot, ensuring each bowl contains both potatoes and pieces of spleen.
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 recipes include beef ribs for a richer broth.
- A poached egg is sometimes added before serving.
- Certain family recipes finish the soup with a small amount of milk.
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?
For generations, Colombian rural cuisine has embraced the use of organ meats as part of a tradition of minimizing waste and maximizing nutrition.
Caldo de Pajarilla is one of the dishes that emerged from this practice and remains an important part of regional culinary heritage.
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. Store it in airtight containers and freeze for up to three months.
