Caldo de Pata or Cow Feet soup is originally from El Salvador in Central America. It is a hearty gelatinous soup well loved in the Caribbean with very tender cow feet meat and fats, cassava, achuete, hominy corns (binatog corn we all know), fresh herbs and spices that makes it more sumptuous. Happy cooking!
CALDO DE PATA (COW FEET SOUP)
1 ½ kilograms cow feet, washed well and cut in large pieces
14 cups water
4 garlic cloves, lightly crushed but still whole ½ red onion, diced
3-5 cilantro sprigs
3-5 parsley sprigs
20 oz cassava, frozen (or fresh and peeled) 1 tsp dried oregano
4 cups cooked hominy** (you can used canned hominy or any corn kernels)
4 tbsp peanut butter
1 cup milk
½ white onion, diced
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground achuete (atsuete powder)
½ bunch finely chopped cilantro
1 bunch finely chopped green onions
Salt and pepper to taste
**(hominy is the corn used in binatog street food or any corn if not available)
In a large pot, add the chop cow feet, crushed garlic, chopped red onions, cilantro, parsley sprigs, cumin, salt, pepper, and the water. Let it boil and continue to simmer for 3 hours over low heat.
Then add in the whole peeled cassava. Simmer until both the cassava and cow feet becomes tender for 20-30 minutes
Turn off and remove from heat. Let it cool for a minute or 2 and safely transfer the broth and strain the cassava and cow feet. Set it aside.
Remove any scums or grease the floats on top (save it for later frying).
Remove the strings from the boiled cassava and slice them into medium size. Chop the cow feet into small bite size pieces and remove the bones.
In a soup pot, make a base for the soup by using a couple tablespoons of grease (from the boiled cow feet broth). Over medium heat add the chopped onions, garlic, oregano, achiote, cumin, salt and pepper. Stir in the peanut butter with the milk. Mix it well and until the peanut butter is incorporated to the mixture.
Pour in the broth, chopped cow feet pieces, cassava and the cooked hominy (binatog corn in Filipino).
Continue to cook and simmer over low heat for about 20-30 minutes. Serve sprinkled with chopped cilantro and chopped green onions.
Happy cooking and enjoy!
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Credits: Caribman Rob Allamani
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