Caldo de Patas
A hearty and flavorful soup made from cow's feet, typically enjoyed for its rich broth and tender meat. It's considered a restorative dish and a delicacy in many parts of Ecuador.
🧂 Ingredients
- 2 pairs Cow's feet(cleaned and cut into pieces)
- 4 liters Water
- 1 large Onion(chopped)
- 4 cloves Garlic cloves(minced)
- 1 tsp Cumin
- 1 tsp Achiote powder (annatto)(for color)
- to taste Salt
- to taste Black pepper
- 1/2 cup Cilantro(chopped, for garnish)
- for serving Lime wedges
👨🍳 Instructions
- 1
Rinse the cow's feet thoroughly under cold water. Place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes to remove impurities. Drain and rinse the feet again.
⏱️ 30 minutes - 2
Return the cow's feet to the pot and add 4 liters of fresh water. Add the chopped onion, minced garlic, cumin, achiote powder, salt, and pepper. Bring to a boil.
💡 Tip: Ensure the cow's feet are fully submerged in water. - 3
Reduce the heat to low, cover the pot, and let it simmer for at least 3 hours, or until the meat is very tender and falling off the bone. Skim off any foam or fat that rises to the surface during cooking.
⏱️ 3 hours💡 Tip: The longer it simmers, the richer the flavor and more tender the meat will be. - 4
Once the meat is tender, adjust seasoning with salt and pepper if needed. The broth should be rich and slightly gelatinous.
💡 Tip: Taste and adjust salt and pepper before serving. - 5
Serve the Caldo de Patas hot in bowls, ensuring each serving has plenty of broth and tender meat. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
💡 Tip: Squeeze fresh lime juice into the soup just before eating for a bright flavor.
💡 Pro Tips
- ✓Thoroughly cleaning the cow's feet is crucial for a clean-tasting broth.
- ✓Simmering for a long time is key to tenderizing the meat and developing the deep flavor.
- ✓Don't skip the achiote; it provides a beautiful color and subtle earthy flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a diced potato or yuca towards the end of the cooking time for added heartiness.
- A splash of vinegar can be added to the broth for a tangy note.