How to make Cow Foot Soup

Place the peas in a large bowl, fully submerge with water 4 inches above the peas, stir in half a teaspoon of baking soda and allow them to soak overnight.

Wash and rinse thoroughly at least three times to remove the baking soda and any fermentation.

Place the peas into the large stockpot or the pot you will be making your soup in, fully submerge in water at least 2 inches above the peas, mix half a teaspoon of baking soda and bring them to a boil.

Using a sieve or slotted spoon, remove the foam that forms at the top of the water and discard.

Once the foaming stops, add it to the soup base.

Season the cow feet with the green seasoning and salt, then place them in the pressure cooker and add enough water until they are fully submerged.

Lock the lid in place and allow it to cook for 30 minutes on medium to high heat or until the meat is tender and soft.

Once the meat is cooked, set it aside until ready to add to the soup base.

Season the cow feet with green seasoning and salt, then place them into a large stockpot or heavy-bottomed pot and add enough water until they are fully submerged.

Cover, bring to a boil, and cook for around 2 hours or until the meat is tender and soft.

Periodically check the water levels in the pot, adding if they get too low and stirring to make sure there is no burning at the bottom of the pot.

Once the meat is cooked, continue to set aside until ready to add to the soup base.

Using a large stockpot or heavy-bottomed pot, place it on medium-high heat and add the oil.

Once the oil is hot, add the garlic, onion, celery, seasoning peppers, green onions, chadon beni, and green seasoning, sauté for 5 minutes, stirring using a wooden spoon.

Mix the split peas and the pre-cooked cow feet, cover, and cook for 15 minutes on medium heat.

Mix in all the remaining ingredients, cover, and cook for 15 minutes.

Make the dumplings by mixing the flour, baking powder, salt together in a bowl, then adding a little water until a dough ball forms.

Once the dough ball has formed, knead it for 5 minutes or until smooth. If the dough is read when you press your finger into the dough, it should spring back like memory foam.

Divide the dough ball into quarters, roll them into balls, take one ball at a time, make snakes, and cut them into bite-sized pieces about 1 inch long and a quarter-inch thick.

After 15 minutes have passed, drop them into the pot and let it cook uncovered for 10 minutes, stirring occasionally.

Season with salt and black pepper to taste.

Remove from the heat and let it cool for 5-10 minutes or serve right away and enjoy.

Season the cow feet with the green seasoning and salt, then place them in the slow cooker, submerge in water, set the heat to high, cover, and allow them to cook for 3 hours.

Occasionally, check the water levels and add if necessary.

Add all the other ingredients, cover, and cook for another 3 hours on low.

Add the dumplings and cook for 10-15 minutes.

Turn off the heat and let it cool for 5-10 minutes or serve right away and enjoy.