Nilagang Pata ng Baka | Cow's Feet Soup | Simple Recipe

Nilagang pata ng baka is a traditional meat stew or soup from the Philippines, made with boiled beef trotters mixed with various vegetables. It is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, patis (fish sauce), and sometimes lemongrass, ginger, star anise, or bay leaves. The broth is also commonly enriched with bouillon cubes. Various vegetables are then added with the dish. The most basic vegetables used are pechay (or cabbage) and potatoes. Other vegetables that can be used include carrots, saba bananas, calabaza, string beans, tomatoes, celery, broccoli, cauliflower, chayote, corn on the cob, baby corn, bell peppers, and sweet potatoes, among others.
The cow's trotters (pata ng baka) does not contain any muscles or meat. Other than bones and toe hoof, it mainly consists of skin, tendons and cartilage. In cuisine, the trotters' cuts are mainly valued for its unique texture, a gelatinous rather chewy soft texture of its tendons and skin, and also a rich broth produced from its bones. Nevertheless, to acquire a pleasant soft texture, a prolonged time of cooking, or pressure cooker might be employed in the process, this will extract the gelatins out of the trotters into the soup.
Nilaga can be eaten on its own, but it is typically eaten with white rice. It is served with soy sauce, patis (fish sauce), bird’s eye chilis, and calamansi on the side, which can be added to taste.

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