Sopa de PataCow Foot and Tripe Soup
A long-simmered Salvadoran soup with beef feet for body, tripe for richness, and chunks of cassava, plantain, potato, and corn. The broth is deeply savory and full, with tender vegetables added toward the end for a hearty finish.
Prep
25m
Cook
3h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.2kgBeef Feet (rinsed)
- 400gBeef Tripe (rinsed)
- 500gBeef Bones (rinsed)
- 2.5lWater
- 180gOnion (chopped)
- 20gGarlic (crushed)
- 14gSalt
- 3gBlack Pepper
- 500gCassava Root (peeled and cut into chunks)
- 300gPlantain (peeled and cut into chunks)
- 350gPotato (peeled and cut into chunks)
- 2pcsCorn Cob (cut into rounds)
- 250gGreen Cabbage (roughly chopped)
- 15gFresh Coriander (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef feet, beef tripe, beef bones, and water in a large pot and bring to a boil. Skim off the foam from the surface.
- 02
Add the onion, garlic, salt, and black pepper. Lower the heat and simmer gently until the meats are tender and the broth has good body.
- 03
Add the cassava root, plantain, potato, and corn cobs. Continue simmering until the vegetables are tender but still holding their shape.
- 04
Add the green cabbage and cook until just softened.
- 05
Taste the broth and adjust with more salt if needed, then serve hot with fresh coriander scattered over each bowl.
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