Caldo de pata (cow feet soup)

Serves:10 people

This traditional Latin American comfort soup is somewhat of an acquired taste.  Still life is full of adventure and this soup is worth a try, at least once. Seven out of Seven Downings recommend this unique dish.    



  • The broth:
  • 4 crushed garlic cloves
  • 1 tsp ground cumin
  • 3 lbs cow feet, washed well and cut in large pieces
  • 14 cups water
  • ½ diced red onion
  • 5 cilantro sprigs
  • 5 parsley sprigs
  • 20 oz yucca
  • Cow feet soup:
  • ½ diced white onion
  • 2 crushed garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground achiote
  • 1 tsp dried oregano
  • 4 cups canned hominy
  • ½ bunch finely chopped cilantro
  • 1 bunch finely chopped green onions
  • 4 tbs unsweetened peanut butter
  • 1 cup milk
  • Pinch of salt and pepper 


The broth:

First.  Put the cow feet in a large pot, add the crushed garlic, chopped red onions, cilantro and parsley sprigs, cumin, salt, pepper, and the water.

Then.  Bring to a boil, reduce heat and simmer for 3 hours.

Then.  Add the yucca and cook 30 minutes.

Then.  Remove from the heat and let cool, and strain the broth and save broth for later. Remove some of the grease as it raises to the surface of the broth and set aside.

Then.  Remove the strings from the yuca and cut into medium size pieces.

Then.  Cut the cow feet in small bite size pieces, and remove the bones.

The soup:

First.  Make a flavor base for the soup using the grease from the boiled cow foot broth: heat it over medium heat in a pot, and add the chopped onions, garlic, oregano, achiote, cumin, salt and pepper

Then.  Mix the peanut butter with the milk and add it to the flavor base then stir until the peanut butter dissolves

Then.  Add the broth and  remaining ingredients 

Then.  Simmer over low heat for 25 minutes.

Enjoy.  Serve sprinkled with chopped cilantro and chopped green onions.

Love,A14C34AA-9727-4C5E-81F9-84819F516F65 The Downing Family

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