Caldo de cabeza (locally known as “human caldo” in some areas) is a hearty soup from the Peruvian highlands, made with lamb’s head simmered slowly with potatoes, cassava, hominy corn, and freeze-dried potato. It’s a traditional breakfast at fairs and celebrations, prized for its intense flavor.
It requires a long simmer of the head to build a rich, concentrated broth, a typical dish to start the day with energy in the highlands.
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Peruvian Human Caldo
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: Peruvian
Description
Peruvian preparation featuring cabeza de carnero, adapted for a home kitchen with clear measurements.
Ingredients
- 1 lamb’s head, cleaned
- 3 l water
- 1 onion, chunked
- 4 garlic cloves
- 1 tsp dried oregano
- 500 g potatoes, chunked
- 300 g cassava, chunked
- 200 g dried hominy corn, soaked
- 100 g freeze-dried potato (moraya), soaked
- Salt and pepper to taste
- Chopped parsley, for serving
Preparation
- Clean the head, wash the lamb’s head thoroughly and singe it if needed to remove any remaining hair.
- Simmer the broth, boil the head in plenty of water with onion, garlic, and oregano for 2 hours, until the meat is very tender.
- Strain and add root vegetables, strain the broth, return it to the heat, and add the potatoes and cassava in pieces. Cook for 10 minutes.
- Finish the soup, stir in the soaked hominy corn and freeze-dried potato, adjust the salt and pepper, and cook 15 more minutes.
- Serve, serve hot with pieces of the head, sprinkled with chopped parsley.
Chef’s Tips
- Skim off the foam that forms on the surface while boiling for a cleaner broth.
- Soak the freeze-dried potato in advance so it cooks evenly.
- Serve immediately, since this broth is best enjoyed piping hot.
Traditional Variations
In some regions it’s made with beef head instead of lamb, giving it a milder flavor.
There are also versions that add rice instead of hominy corn, giving the broth a different texture.
How to Serve
Serve piping hot, early in the morning, at fairs and celebrations in the Peruvian highlands, traditionally considered comforting after a late night.
Recommended Pairings
- Ground rocoto
- Highland-style bread
- Chicha de jora
Did You Know?
Caldo de cabeza is traditionally considered a remedy for feeling unwell after a celebration, and the most prized parts of the head are the eye, tongue, and ear.
Frequently Asked Questions
It's an Andean Peruvian broth made with beef and offal, slow-cooked with potato and local herbs, traditionally served to restore energy after farm work.
'Human' comes from Quechua and refers to the offal that's part of this traditional Andean broth.
Yes, some versions use only beef, though the traditional recipe includes offal to achieve its characteristic flavor and texture.
