レシピ→Ecuador→Caldo de Patas Ecuatoriano

このレシピをあなたの蚀語に翻蚳しおいたす...ペヌゞは自動的に曎新されたす。

Caldo de Patas Ecuatoriano

A hearty and nourishing soup made from cow's feet, 'Caldo de Patas' is a traditional Ecuadorian dish known for its rich broth and gelatinous texture. It's often prepared with vegetables like chickpeas, potatoes, and peas, making it a comforting and substantial meal.

Loading...
準備時間30 minutes
調理時間3 hours
合蚈時間3 hours 30 minutes
分量6
難易床Hard
オリゞナル· Feb 8
あなたのバヌゞョンを䜜る
Caldo de Patas Ecuatoriano - Ecuador traditional dish

🧂 材料

  • 2 pairs Cow's feet(cleaned and cut into pieces)
  • 3 liters Water
  • 1 cup Chickpeas(soaked overnight or canned and drained)
  • 4 medium Potatoes(peeled and diced)
  • 2 medium Carrots(peeled and diced)
  • 1 cup Green peas(fresh or frozen)
  • 1 medium Onion(finely chopped)
  • 4 cloves Garlic(minced)
  • 1 tsp Achiote (annatto) powder or oil
  • 1 tsp Cumin
  • 0.5 tsp Oregano
  • to taste Salt
  • to taste Black pepper
  • 0.25 cup Cilantro(chopped, for garnish)

👚‍🍳 䜜り方

  1. 1

    Clean the cow's feet thoroughly. If not already cut, cut them into manageable pieces. Place the cow's feet in a large pot with the 3 liters of water.

    💡 プロのコツ: Ensure the cow's feet are well-cleaned to remove any impurities.
  2. 2

    Bring the water to a boil, then reduce heat to low, cover, and simmer for at least 2 to 2.5 hours, or until the meat is very tender and starting to fall off the bone. Skim off any foam or impurities that rise to the surface during cooking.

    ⏱ 2.5 hours
    💡 プロのコツ: This long simmering process is crucial for extracting the collagen and flavor from the cow's feet, creating the signature gelatinous texture of the broth.
  3. 3

    If using soaked dried chickpeas, add them to the pot during the last hour of cooking. If using canned chickpeas, add them later with the other vegetables.

    💡 プロのコツ: Soaking dried chickpeas overnight helps them cook faster and more evenly.
  4. 4

    While the cow's feet are simmering, prepare the sofrito. In a separate pan, heat the achiote oil or powder over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.

    ⏱ 5 minutes
  5. 5

    Add the cumin and oregano to the sofrito and cook for another minute until fragrant.

    ⏱ 1 minute
  6. 6

    Once the cow's feet are tender, add the diced potatoes, carrots, and canned chickpeas (if using) to the pot. Add the prepared sofrito.

    💡 プロのコツ: The sofrito adds a layer of aromatic flavor to the soup.
  7. 7

    Continue to simmer for another 30-40 minutes, or until the vegetables are tender and the broth has thickened slightly.

    ⏱ 40 minutes
  8. 8

    Add the green peas during the last 5-10 minutes of cooking.

    ⏱ 10 minutes
  9. 9

    Season the caldo with salt and black pepper to taste. Adjust seasoning as needed.

    💡 プロのコツ: Taste and adjust salt and pepper carefully, as the broth can become quite flavorful from the cow's feet.
  10. 10

    Serve hot, garnished with fresh chopped cilantro.

    💡 プロのコツ: This soup is often enjoyed with a side of white rice or crusty bread.

💡 プロのコツ

  • ✓For a smoother broth, you can strain some of the solids out before serving, but traditionally, the meat and vegetables are left in.
  • ✓Some variations include adding other vegetables like corn or fava beans.
  • ✓The gelatinous quality of the broth is a hallmark of this dish and is considered highly nutritious.

✹ アレンゞアむデア

このレシピを独自にアレンゞするためのヒント

  • Add a touch of chili paste for a bit of heat.
  • Some recipes include a small amount of rice or barley to further thicken the broth.

🏷 タグ

EcuadorianSoupHeartyTraditionalComfort FoodSlow Cooked

🍜 ずの盞性が良い

ワむンペアリング

🍇Cabernet Sauvignon🍇Nebbiolo🍇Malbec🍇Chardonnay
すべおのワむンを探玢

💬 コメント

䌚話に参加するにはサむンむンしおください

サむンむン

あなたぞのおすすめレシピ

Viche de Pescado

Ecuador ·

Sopa de Pescado Seco

Ecuador ·

Tigrillo Ecuatoriano

Ecuador ·