{Caldo de pata} Ecuadorian cow feet soup

Caldo de pata de res or cow feet soup is a traditional Latin American comfort soup made with cow feet, yuca, mote or hominy, cilantro, parsley, onions, garlic, achiote, cumin, peanuts, milk, oregano.

Course Main Course, Soup

Cuisine Ecuadorian, Latin

Keyword Caldo de pata, Cow feet, Sopa de patas de res

Prep Time 30

Cook Time 4

Total Time 4 30

Servings people

Ingredients

For the broth:

3 lbs cow feet washed well and cut in large pieces
14 cups water
4 garlic cloves lightly crushed but still whole
1 tsp ground cumin
½ red onion diced
3-5 cilantro sprigs
3-5 parsley sprigs
20 oz yuca frozen (or fresh and peeled)

For the cow feet soup:

½ white onion diced
2 garlic cloves crushed
1 tsp ground cumin
1 tsp ground achiote
1 tsp dried oregano
4 tbs peanut butter
1 cup milk
4 cups cooked hominy or mote corn you can used canned hominy
½ bunch finely chopped cilantro
1 bunch finely chopped green onions
Salt and pepper to taste

Sides:

Instructions

For the broth:

Place the cow feet in a large pot, add the crushed garlic, chopped red onions, cilantro and parsley sprigs, cumin, salt, pepper, and the water.
Bring to a boil, reduce heat and simmer for 3 hours. A quicker option is to cook it in the pressure cooker for 45-50 minutes.
Add the yuca and cook until the yuca and cow feet are tender, about 20-30 more minutes.
Remove from the heat, when safe to handle strain the broth and save the broth for later. You can remove some of the grease that rises to the top and save it for the refrito.
Remove the strings from the yuca and cut into medium size pieces.
Cut the cow feet in small bite size pieces, removing the bones.

For the caldo de pata or cow feet soup:

Make a refrito or base for the soup using a couple tablespoons of grease from the boiled cow foot broth: heat it over medium heat in a soup pot, add the chopped onions, garlic, oregano, achiote, cumin, salt and pepper
Mix the peanut butter with the milk and add it to the refrito, stir it well and make sure the peanut butter dissolves well
Add the saved broth, chopped cow feet pieces, yuca and the cooked hominy corn (mote).
Simmer over low heat for about 20-25 minutes.
Serve sprinkled with chopped cilantro and chopped green onions. This soup is also served with a side of Ecuadorian style white rice, avocado slices and hot sauce.

Notes

My recipe uses yuca or cassava root, like many other Ecuadorian dishes, the ingredients can vary from one place to another. In the coast it's common to find this soup with garbanzos or chickpeas instead of yuca.