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.
- 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
- 2 onions, chopped
- 6 cloves garlic, minced
- freshly ground black pepper
- In a pressure cooker add beef tendons and 2 cups of water then cook in high setting for 45 minutes.
- Season beef shanks generously with salt and freshly ground black pepper.
- In a soup pot add oil then brown beef shanks on all sides. Remove beef shanks then set it aside.
- Add the chopped onions, garlic, oregano and cumin. Sauté until fragrant.
- 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.
- 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
- 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.
- Season with salt and freshly ground black pepper then serve garnished with chopped coriander.