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{Caldo de pata} Ecuadorian cow feet soup
4.8 from 420 votes

{Caldo de pata} Ecuadorian cow feet soup

Caldo de pata is a traditional Ecuadorian cow feet soup featuring a rich broth made by simmering cow feet with aromatic herbs and spices, combined with cassava and hominy. The soup includes a peanut butter and milk enriched base sautéed with onions, garlic, and seasonings, delivering a hearty, flavorful dish with tender meat and starchy elements.

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 8 people
Course: Main Course, Soup
Cuisine: South American, Ecuadorian

Ingredients

For the broth:
  • 3 lbs cow feet washed well and cut in large pieces
  • 14 cups water
  • 4 garlic lightly crushed but still whole, cloves
  • 1 tsp cumin ground
  • ½ red onion diced
  • 3-5 cilantro sprigs
  • 3-5 parsley sprigs
  • 20 oz cassava frozen (or fresh and peeled
For the cow feet soup:
  • ½ white onion diced
  • 2 garlic crushed, cloves
  • 1 tsp cumin ground
  • 1 tsp achiote ground
  • 1 tsp oregano dried
  • 4 tbs peanut butter
  • 1 cup milk
  • 4 cups hominy you can used canned hominy, cooked or mote corn
  • ½ cilantro bunch, finely chopped
  • 1 green onion bunch, finely chopped
  • black pepper to taste
  • salt to taste
Sides:
  • white rice Ecuadorian style
  • aji criollo hot sauce

Instructions

For the broth:
    Cup of Yum
  1. 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.
  2. 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.
  3. Add the yuca and cook until the yuca and cow feet are tender, about 20-30 more minutes.
  4. 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.
  5. Remove the strings from the yuca and cut into medium size pieces.
  6. Cut the cow feet in small bite size pieces, removing the bones.
For the caldo de pata or cow feet soup:
  1. 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
  2. Mix the peanut butter with the milk and add it to the refrito, stir it well and make sure the peanut butter dissolves well
  3. Add the saved broth, chopped cow feet pieces, yuca and the cooked mote.
  4. Simmer over low heat for about 20-25 minutes.
  5. 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

  • Cooking the cow feet in a pressure cooker reduces simmering time to 45-50 minutes instead of several hours.
  • You may substitute chickpeas for yuca depending on regional preferences.
  • Remove bones from cooked cow feet before serving to ease eating and avoid hazards.
  • The reserved grease used for the refrito adds traditional depth and richness to the soup base.