Sopas de Rabo de Cerdo
Sopas de Rabo de Cerdo is a hearty and flavorful stew made from oxtail, a cut from the tail of cattle. It typically features oxtail simmered slowly with a rich blend of vegetables like carrots, celery, and potatoes, along with aromatic herbs and spices. This dish is a beloved comfort food in many Latin American and Caribbean cuisines, with variations found in countries like Cuba, Puerto Rico, and the Dominican Republic.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the oxtail, with a moderate amount of carbohydrates from the starchy vegetables. It provides essential nutrients like iron, zinc, and B vitamins, particularly B12, and a typical serving can range from 400 to 600 calories.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 35 g |
| Carbs | 20 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 2.5 mcg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 6 mg |
| Selenium | 18 mcg |
| Collagen/Gelatin | Significant (from oxtail) |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Sopas de Rabo de Cerdo is often associated with family gatherings and special occasions, symbolizing warmth and tradition. Nutritionally, the slow-cooking process helps break down collagen in the oxtail, making it tender and enriching the broth with gelatin, which is beneficial for joint and gut health.
