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?