1 cow heel
2 limes
1 bunch thyme
1 spray celery, chive
1 med. sized carrot
2 sm. onions
2 tbsp. tomato ketchup
Salt
2 tsp. sugar
1 green whole hot pepper
2 tbsp. lemon juice

Wash and scrape cow heel, clean and rinse in lime juice and water, cut into pieces, put into cold deep water to cook; bring to boil, reduce heat, leave to simmer. During cooking at simmering point, skim.

To boiling liquid add thyme, chive, celery tied together, scrape carrot, cut into slices, add onions, cut into wedges, and put whole green pepper. Leave simmering for at least 2 1/2 hours.

Remove bones from soup, cut off meat in small pieces and put in soup; add tomato ketchup, season to taste, add sugar, cook for about half an hour longer, correct the seasoning, remove whole hot pepper. Serve hot. Lemon juice may be added just before serving.