Caldo de Pata

Caldo de Pata is a hearty Ecuadorian soup is prepared by simmering cow’s feet and tripe for a long period of time until soft and tender accompanied with other ingredients like cassava, hominy and peanuts.

Bulalo, Kamoteng Kahoy and Binatog, the only thing common on those three ingredients are they are all dishes and/or ingredients that you usually find in the Philippine cuisine but they are never cooked together. In Ecuador they do it differently, they combine all of this in one dish called Caldo de Pata. Yes, it does taste like a combination of all of those three major ingredients and because of the peanuts and milk too, these added element makes it slightly taste like a Kare Kare and Sopas as well. This is the first time I heard about this dish and I just saw this on Instagram, when I found out the ingredients for the first time, I was got excited because all of the ingredients are common in the Filipino cuisine but I never saw them all together in one dish. So, I decided to make one at home. For me this is like five dishes in one combo and I am excited with the results.

Caldo de Pata or is quite common on Latin American countries but they all vary in ingredients which can be a mix and match of either chayote, sweet corn, plantain and yuca, I chose the Ecuadorian one because that was the one that attracted my attention first. The only thing that is hard to find in this part of the world are the cow’s feet and that is the main ingredient. To resolve that I sort of replaced it with something similar in which I used beef shanks which is basically the upper part of the cows’ legs. For the cow skin that is usually attached to the foot, I used beef tendons instead which gives it a similar texture.

Caldo de Pata

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 2 hours 45 mins
• Total Time: 3 hours
• Yield: 8 1x
• Category: Main Course
• Cuisine: Ecuadorian

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Description

Caldo de Pata is a hearty Ecuadorian soup is prepared by simmering cow’s feet and tripe for a long period of time until soft and tender accompanied with other ingredients like cassava, hominy and peanuts.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 kg beef shanks (approx. 6 medium pcs)
• 350 g beef tendons
• 350 g cassava / yuca cut into sections
• 3 cups cooked hominy
• 1/4 cup peanut butter
• 1 cup full cream milk
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 3 sprigs coriander, chopped plus more for garnishing
• water
• 2 onions, chopped
• 6 cloves garlic, minced
• salt
• freshly ground black pepper
• oil

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Instructions

1. In a pressure cooker add beef tendons and 2 cups of water then cook in high setting for 45 minutes.
2. Season beef shanks generously with salt and freshly ground black pepper.
3. In a soup pot add oil then brown beef shanks on all sides. Remove beef shanks then set it aside.
4. Add the chopped onions, garlic, oregano and cumin. Sauté until fragrant.
5. Place the shanks back into the pot together with the coriander and the beef tendons together with the liquid. Pour enough water just to cover the meat then bring it to a boil, simmer in low heat for 1 hour and 15 minutes.
6. Mix in the peanut butter making sure it dissolves, then add the cassava. Bring it back to a boil then continue to simmer in low heat for 20 minutes
7. Add the cooked hominy and milk, don’t let it boil this time so the milk will not curdle, simmer in low heat for 10 more minutes.
8. Season with salt and freshly ground black pepper then serve garnished with chopped coriander.

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