 A caldo de costilla is better if served hot and with
cilantro leaves. | |
| Alternative names | Levantamuertos |
|---|---|
| Type | Soup |
| Course | Breakfast |
| Place of origin | Colombia |
| Region or state | South America |
| Associated cuisine | Colombia |
| Serving temperature | Hot |
| Main ingredients | Beef ribs, water, potatoes, garlic, onions, cilantro leaves |
Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine, from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion and cilantro leaves. [1]
The caldo de costilla is eaten mainly during breakfast, and it's eaten often with arepa, chocolate and bread. It has been used as a remedy for hangover; it is referred to as levantamuertos (death's awaker). [2] Many restaurants in areas with a high concentration of bars and clubs will stay open all night so that customers may gain energy with a caldo de costilla.
References
- ^ "There's a hangover cure soup that 'brings the dead back to life'". The Independent. Retrieved 2018-07-19.
- ^ "The Hangover-Curing Soup That Brings Colombia's Drunks Back from the Dead". Munchies. 2016-10-31. Retrieved 2018-07-19.
See also
 | This Colombian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |
|
A caldo de costilla is better if served hot and with
cilantro leaves. | |
| Alternative names | Levantamuertos |
|---|---|
| Type | Soup |
| Course | Breakfast |
| Place of origin | Colombia |
| Region or state | South America |
| Associated cuisine | Colombia |
| Serving temperature | Hot |
| Main ingredients | Beef ribs, water, potatoes, garlic, onions, cilantro leaves |
Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine, from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion and cilantro leaves. [1]
The caldo de costilla is eaten mainly during breakfast, and it's eaten often with arepa, chocolate and bread. It has been used as a remedy for hangover; it is referred to as levantamuertos (death's awaker). [2] Many restaurants in areas with a high concentration of bars and clubs will stay open all night so that customers may gain energy with a caldo de costilla.
References
- ^ "There's a hangover cure soup that 'brings the dead back to life'". The Independent. Retrieved 2018-07-19.
- ^ "The Hangover-Curing Soup That Brings Colombia's Drunks Back from the Dead". Munchies. 2016-10-31. Retrieved 2018-07-19.
See also
|
| This Colombian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
|
| This soup-related article is a stub. You can help Wikipedia by expanding it. |