Gelatina de Pata

Gelatina de Pata

By
From
Andina
Serves
4-6
Photographer
David Loftus

Cow’s Foot Jelly. Most supermarket jelly is made from animal extract, so think of this as a natural version with no additives or preservatives. This recipe has remained unchanged for thousands of years and I think the most delicious examples are to be found in Huancayo’s main food market. Ask your butcher to cut the cow’s foot in half to make it more manageable for cooking.

Ingredients

Quantity Ingredient
1 cow’s foot, thoroughly washed and preferably cut in half
250g light soft brown sugar
or 150g yacon syrup
2 cinnamon sticks
3 cloves
4 ripe figs
4 ripe figs, (optional)
1/2 orange, pared zested

For the orange slices & syrup

Quantity Ingredient
2 oranges
200g caster sugar
150ml freshly squeezed orange juice

Method

  1. Place the cow’s foot in a saucepan and cover with water. Bring to a rolling boil over a high heat, then start skimming off any mushroom-coloured foam that collects on the surface. Keep skimming away until the foam becomes white. Drain the cow’s foot and give the pieces another wash, then put them back in the pan and cover with water again. Bring the water to the boil again, then reduce the heat to very low and simmer for about 4 hours until the cow’s foot is very tender and has given out its gelatine.
  2. Strain the liquid through a fine sieve, then line the sieve with muslin or kitchen paper and strain again into a measuring jug. Allow to cool, then skim off any fat that collects at the top
  3. Measure 600ml of the liquid into a saucepan. Put over a high heat and add all the remaining ingredients. Bring to the boil, then cover, reduce the heat to low and simmer gently for about 30 minutes until the flavours have infused the cow’s foot liquid. Strain the liquid through a fine sieve, and again, through a sieve lined with muslin or kitchen paper into a measuring jug. Pour the liquid into 1 large jelly mould or 4–6 individual moulds or glasses. Leave for 2 hours to chill.
  4. To make the orange slices, zest one of the oranges and reserve the zest. Top and tail both oranges so that they will sit flat on your chopping board, then cut away the peel, carefully retaining the roundness of the orange. Turn the oranges onto their sides and slice the flesh into rounds, flicking out any seeds as you go. Put the orange rounds in a bowl and set aside.
  5. Make a syrup: put the reserved orange zest in a pan with the sugar, orange juice and 100ml of water over a low heat. Stir for 2–3 minutes until the sugar has dissolved, then turn up the heat boil for 2–3 minutes until the liquid has reduced to a syrup. Remove from the heat and cool completely. Serve the jelly with the orange slices on the side and the syrup poured over.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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