Cow Heel Soup

• In a large bowl combine the vinegar and about 4 cups of water. Then submerge the cow heel in vinegar and water mixture. Let the cow heel sit sit for about 15 minutes before draining and rinsing thoroughly.
• Next add the cow heel, split peas, onion, garlic, thyme, 6 cups of water and salt to the instant pot or traditional pressure cooker. Then seal up and pressure cook on high until the cow heel/feet is tender (about 1 hour)
• Vent the pressure cooker or instant pot, then transfer the cooked cow heel and the broth to a large stock pot on high heat.
• Add the ground provision (root vegetables). If you are using cassava, add the cassava followed by 4 cups of water. Mix well, cover and bring up to boil. Cook the cassava for 10 minutes, before adding in the remaining root vegetables (ground provision).
• Continue to cook until the ground provision is fork tender, then add in the spinach (if using) and wiri wiri peppers. Reduce the heat to low and let simmer for 5 minutes before removing from the heat. Serve hot.

Source: metemgee