Gelatina de pata literally means "foot jello". In this case, it really is cow's foot jello! Now before you make faces and get all grossed out, let's see what the recipe contains!
Gelatina de pata is considered not only to be delicious, but also very nutritious and healthy. Bolivian food and recipes often use very unusual ingredients, that cannot be denied. But what is most surprising is how very good some of the Bolivian foods that use these unusual ingredients really are.
1 cow's foot
3 liters of water
3 sticks of cinnamon
2 cups of evaporated milk
2 whole cloves
sugar to taste
Cook the cow's foot in the water in a pressure cooker until it is very soft. Then take it off the stove and let it sit at room temperature for one full day. The gelatin from the cow's foot will float to the top and settle there.
Scrape the gelatin off the top and boil it with the cinnamon and cloves for 30 minutes. Strain. Add the evaporated milk and boil for just a few minutes, sweetening to taste with sugar.
Pour into jello molds and refrigerate until firm. Serve very cold.
Bolivians believe that the gelatinous substance that cooks out of the cow's foot is very healthy and nutritious. They swear it's very healthy for kids and often give it to children who are suffering from malnutrition. Think it's true?