Fiesta had some very nice looking goats heads a couple days ago when I was gathering meat for my Burgoo recipe.

Decided to knock out a quick goats head soup to have on hand in case company stopped by over the weekend.

After simmering for a few hours I pressure cooked it for another 90 minutes to make sure not a single morsel was still clinging to the bone.

The pressure cooker liquid also made a very fine stock.

Who’s tried goats head soup?

Where did you have it?

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