Family Recipe: Caldo De Pata (Cow Feet Soup)

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

I have a feeling many mums will love this one because its ingredients comprise of all the things we love to eat here in Nigeria; cowleg, tripe (saki), and the likes; not to mention this soup goes so well with white rice. It is filling, delicious and nutritious at the same time.

The soup has a comforting appeal to it according to many people who have had the Ecuadorian soup.

Cow feet or cow hooves are readily available in our mainstream markets just like many of the other ingredients; so you should have a easy time shopping your spices and ingredients.

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 cassava, 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 (this condiment may be hard to find if you are in Nigeria, But you should be able to manage without it.)
1 tsp dried oregano
4 tbs peanut butter
1 cup milk
4 cups cooked hominy or mote corn, you can use canned hominy
½ bunch finely chopped cilantro
1 bunch finely chopped green onions
Salt and pepper to taste

Preparation

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.
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 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 mote.
Simmer over low heat for about 20-25 minutes.
Serve sprinkled with chopped cilantro and chopped green onions.

This soup can also served with a side of Nigerian style white rice, avocado slices and hot sauce.

Sounds yummy already.

Photo and recipe credit: laylita.com