Caldo de cabeza is a traditional dish from the Peruvian Ancash region, a soup which has sheep's head (or ram's head, in which case it's called caldo de cabeza de carnero) as a main ingredient. This dish is colloquially known as the "levanta muerto" (translated to reviver), and is typically consumed very early in the morning.

The sheep's head is first cleaned meticulously, often by singeing off any residual wool with fire. Afterward, it's thoroughly rinsed, sometimes using hot water, and then chopped into sizable portions. Alongside the sheep's head, other typical ingredients include potatoes, mirasol chili peppers, hominy, and various local herbs.

The meat is simmered in water with the hominy and other ingredients, often for an extended period until the meat becomes tender. During this process, any foam that forms on the surface is frequently skimmed off. Served hot, caldo de cabeza is often garnished with freshly chopped herbs and sometimes additional green onions.