Caldo de Pajarilla: Colombian Spleen and Offal Broth
Caldo de Pajarilla is a delicious, exotic, and highly traditional Colombian soup made from a rich base of beef (or pork) offal, prominently featuring the spleen (pajarilla), liver, heart, and kidneys. It is revered as an incredibly restorative, energy-packed dish perfect for a heavy lunch.
The secret to this 1-hour recipe is the meticulous cleaning and preparation of the offal. By removing the tough outer membranes from the spleen and liver and boiling the meats together with a vibrant mix of fresh peas, green beans, and potatoes, the broth develops a uniquely deep, earthy flavor that is perfectly balanced at the end with a spoonful of savory hogao and fresh cilantro.
Caldo de Pajarilla (Colombian Offal Broth)
A deeply traditional, restorative Colombian broth! Made with beef spleen, liver, heart, and kidney, simmered with root vegetables and fresh herbs.
Ingredients
- 12 cups Water
- 1 lb Beef spleen Pajarilla / bazo de res
- 1/4 lb Beef liver Hígado
- 1/4 lb Clean kidney Riñón limpio
- 1/4 lb Beef heart Corazón
- 8 Medium Pastusa potatoes Or standard boiling potatoes, diced
- 1 cup Fresh green peas Arvejas verdes desgranadas
- 1/4 lb Green beans Habichuelas, thinly sliced
- 1 Carrot Diced
- 2 Scallion stalks Green onions, finely chopped
- 1 cup Hogao Colombian tomato and scallion sauce
- 1 tablespoon Fresh cilantro Finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Prep the vegetables: The very first step is to wash and chop all your ingredients. Finely chop the scallions and cilantro. Slice the green beans thinly, and cut the potatoes and carrot into small, uniform cubes.
- Clean the offal: Wash the kidney and heart very well and chop them into small pieces. For the liver and the spleen (pajarilla), wash them thoroughly and carefully peel away the thin membrane/film that covers them. Once peeled, cut them into small squares or strips according to your preference. (Chef's Hack: If you cannot find heart or kidney, or simply prefer not to use them, you can absolutely replace their volume with extra liver and spleen!)
- Build the broth: In a very large pot, bring the 12 cups of water to a boil. Add all the prepared meats (spleen, liver, kidney, heart), the chopped scallions, the carrot, the green beans, the peas, salt, and pepper.
- Add the potatoes: Once the broth is rolling, add the diced potatoes. Lower the heat to medium and let the soup simmer for about 30 to 45 minutes until the potatoes and vegetables are completely soft but not falling apart.
- Serve: Serve the broth piping hot. Right as you plate it, stir 1 tablespoon of hogao directly into each bowl and sprinkle generously with the freshly chopped cilantro!
Video
Notes
- The Ultimate Restorative: In Colombian culinary culture, broths made from these specific organ meats are heavily praised for their restorative properties, often served to people recovering from illness or needing a massive energy boost.
- Iron Powerhouse: Both the spleen (pajarilla) and the liver are incredibly rich in iron, making this soup an excellent natural dietary choice for helping to increase hemoglobin levels in the blood.
- Nutrient Density: Beyond just iron, beef liver is a nutritional superfood. It is packed with choline, folic acid, purines, copper, and natural cholesterol, providing a massive spectrum of essential micronutrients for the body.
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