Cook the cow's foot in the water in a pressure cooker for 2-4 hours, or in a slow-cooker (crock pot) on low for 10-12 hours, until it is very soft and all of the meat has separated from the bone. The cow's foot can be cut into several large pieces if you don't have a very large pot. But you might also simply be able to ask at your local supermarket that they reserve one for you. Yes, that is how common a food this is in the southern hemisphere. In America, you can purchase them in some butcher shops that cater to a more international customer, such as Mexican food markets, or supermarkets where they offer lots of Mexican, Central American or South American foods. Your cow's foot/hoof should be only meat and bone, with the cowhide stripped off of course, and should be very, very clean. It's truly surprising how sweet and delicious gelatina de pata actually is.ġ cow's foot (including the hoof and about 10 inches of leg)ģ sticks of cinnamon (not powdered cinnamon)ġ cup of evaporated milk (optional, see below)īrown sugar or natural stevia sweetener (about 1/2 cup) But what is most surprising is how very good some of the Bolivian foods that use these unusual ingredients really are. Bolivian food and recipes often use very unusual ingredients, true. Gelatina de pata is considered not only to be delicious, but also very nutritious and healthy. Seriously, there must be a reason why this is one of the most popular and most loved desserts, not just in Bolivia, but all over South America! In this case, it is legit cow's foot custard! Now before you make faces and get all grossed out, or start barfing on the spot, let's see what the recipe contains. Gelatina de pata literally means "foot jello" or "foot custard".
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