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.
Prep time: PT30M
Cook time: PT240M
Total time: PT270M
4.76 stars (141 reviews)
Caldo de pata, Cow feet, Sopa de patas de res
- 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.
- 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.