Was watching Anthony Bourdain on youtube and I stumble on the No Reservations Chile episode. Anthony walks into a carinderia turo turo restaurant in Santiago City if I am not mistaken. As usual his guest host was bringing him to the restaurants which well represented the food of the country. And so they bring out the Caldo de Pata. Cow hoofs in its on broth. It looked so good on the little screen, glistening soup with the litid of the cow hoofs pretty much the majority of the bowl. They were eating it with such gusto that I just had to have a try.
Got this recipe of the net.
1 kilo ox feet or ox pata(you can usually get this on the frozen section of the meat department of your local supermarket).
5 stalks of celery root (keep the leaves, cut into strips)
1/2 kilo carrots sliced like a sausage.
1/4 kilo onions.
1 lime
1 beef bullion
2 lemons
sili to your desire
salt and pepper
cilantro to garnish
Any vegetable you would like to add. I used cut cabbage, about a cup.
Boil the ox feet in water for about 10 minutes to remove the scum. Make sure to clean well before and after boiling. Add half of the carrots, celery root, and onions. Boil in a simmer for about 3 to 4 hours until tender. I used a pressure cooker so it only took me about an hour. The good thing about slow cooking though is that it allows you to clean out any further scum which boils out. In a pressure cooker, you will have to do this only after the boiling process.
Remove as much of the celery, onion and carrot from the remaining broth. Then return the remaining portion of the uncooked carrot. Cook for about 10 minutes. Add salt and pepper to taste. Then I added the cut cabbage to the broth for another minute. When serving. Sprinkle with some lime. Cut up the celery leaves and also put on the broth.
Really great with rice. Serve some sili on the side to make spicy.
