Gelatina de Pata (Cow's Foot Gelatin)

Directions

1. Ensure the cow’s foot is clean, stripped of cowhide, and cut into pieces if necessary.
2. Cook the cow’s foot in a pressure cooker for 2-4 hours or in a slow-cooker on low for 10-12 hours until very soft.
3. (Alternatively) boil it in a regular pot (covered) on medium for 6-8 hours, adding water as needed.
4. Remove bones, cartilage, and meat from the liquid; set aside for later.
5. Let the liquid sit for one day at room temperature or 5-6 hours in the refrigerator, removing solidified fat.
6. Blend half of the collagen substance with soft meat, cartilage, and bones until smooth.
7. Mix it back into the remaining collagen in the pot; boil with vanilla, cinnamon, and cloves for 1 hour.
8. Remove any foam that forms at the top using a spoon.
9. Strain the mixture to remove cloves and cinnamon sticks, leaving only the liquid.
10. Add evaporated milk (optional) and boil for a few minutes; sweeten to taste with sugar.
11. Without milk, the gelatin will be more gelatinous; with milk, it will be more like a custard.
12. Pour into molds and refrigerate until firm.
13. Optionally, add fruits or chocolate shavings before refrigerating.
14. Serve very cold.