Pacha — Cow's Foot Soup with Chickpeas

👨‍🍳 Method

1. 1
   Rinse the meat well, cover with cold water in a pot and bring to a boil. Pour off the first water.

   StovePot

   💡The first boil draws out of the bones the blood and proteins that cloud the soup: pour off the water, rinse, and start again with clean water.
2. 2
   Put the meat in a clean pot with the water and add the onion, carrot, garlic and vinegar.

   Pot
3. 3
   Bring to a boil and skim off the foam. Turn down to low and simmer 3–4 hours, until the meat is tender. After an hour of cooking, add the chickpeas.

   ⚙ SimmeringStove

   💡Skim off the foam that rises at the boil, and after that only a gentle simmer: a hard boil clouds the soup and toughens the meat.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Remove the meat from the soup, take it off the bones and return the meat to the soup.
5. 5
   Add the cumin, paprika and turmeric to the soup and season with salt and black pepper.
6. 6
   Serve hot in deep bowls with the lemon and parsley.
7. 7
   Eat with Country Loaf for dipping.