Description
Calf Feet Jelly, also known as “Pacha,” is a traditional dish made by simmering calf feet to create a flavorful, gelatin-rich delicacy. Perfect as a savory snack or served as a medicinal treat.
Ingredients
Scale
- 2 calf feet, cleaned and cut into pieces
- 10 cups water
- 1 large onion, peeled and halved
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt (or to taste)
- 1 teaspoon ground black pepper
- Juice of 1 lemon (optional, for serving)
- Fresh parsley or coriander (optional, for garnish)
Instructions
- Prepare the Calf Feet
- Rinse the calf feet thoroughly under cold running water to remove any impurities.
- Optional: Parboil the pieces for 5 minutes in boiling water, then rinse again to ensure cleanliness.
- Simmer the Broth
- In a large pot, add the calf feet and 10 cups of water. Bring to a boil over medium-high heat.
- Skim off any foam or impurities that rise to the surface.
- Add Aromatics
- Reduce heat to low and add onion, garlic, bay leaves, black peppercorns, and salt. Cover and let simmer for 6-8 hours, or until the liquid reduces by half and becomes thick and gelatinous.
- Strain and Season
- Remove the calf feet and strain the broth into a clean container to remove solids. Adjust salt and pepper to taste.
- Set the Jelly
- Pour the strained broth into a mold or shallow dish. Allow it to cool to room temperature before refrigerating for at least 4 hours or overnight, until fully set.
- Serve
- Slice the jelly into portions. Serve cold, garnished with fresh parsley or coriander, and a squeeze of lemon juice if desired.
Notes
- For added flavor, you can include celery, carrots, or herbs like thyme in the broth.
- This dish can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 portion
- Calories: 150
- Sugar: 0g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 50mg