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.
🧂 Ingredients
- 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)
👨🍳 Instructions
- 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.
💡 Tip: Ensure the cow's feet are well-cleaned to remove any impurities. - 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💡 Tip: 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
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.
💡 Tip: Soaking dried chickpeas overnight helps them cook faster and more evenly. - 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
Add the cumin and oregano to the sofrito and cook for another minute until fragrant.
⏱️ 1 minute - 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.
💡 Tip: The sofrito adds a layer of aromatic flavor to the soup. - 7
Continue to simmer for another 30-40 minutes, or until the vegetables are tender and the broth has thickened slightly.
⏱️ 40 minutes - 8
Add the green peas during the last 5-10 minutes of cooking.
⏱️ 10 minutes - 9
Season the caldo with salt and black pepper to taste. Adjust seasoning as needed.
💡 Tip: Taste and adjust salt and pepper carefully, as the broth can become quite flavorful from the cow's feet. - 10
Serve hot, garnished with fresh chopped cilantro.
💡 Tip: This soup is often enjoyed with a side of white rice or crusty bread.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.