Caldo de Patas

Method

Blanch the trotters in boiling salted water for 5 minutes, then rinse thoroughly under cold water. Heat the 3 litres of fresh water in a large pot, add the cleaned trotters, quartered onions, minced garlic, cumin seeds, peppercorns, and whole chilli peppers, then bring to a boil. Reduce heat and simmer for 90 minutes until the trotters are tender. Add the cubed potatoes and corn chunks, then continue simmering for 20-25 minutes until vegetables are cooked through. Stir in the chopped fresh coriander, salt to taste, and finish with a splash of white vinegar for brightness. Serve piping hot in deep bowls, ensuring each portion has plenty of broth and trotters.