Sopa de pata recipe

A Salvadoran soup built on cow feet and tripe cooked until the tendons turn gelatinous, then loaded with yuca, chayote, corn, plantain and cabbage.

5 hours and 20 minutesmedium12 ingredients

Ingredients

• 1000 g cow feet
• 700 g beef tripe
• 500 g yuca
• 3 chayote
• 3 corn on the cob
• 2 green plantains
• 0.5 cabbage
• 4 tomatoes
• 1 onion
• 1 green bell pepper
• 3 limes
• 1 tbsp salt

How to make Sopa de pata

1. Scrub 1 kg cow feet (cut into pieces by the butcher) and 700 g beef tripe with the juice of 2 limes and a handful of salt, rinse well, and cut the tripe into 4 cm pieces.
2. Bring 4 liters of water to a boil with 1 tbsp salt, add the cow feet and simmer about 3 hours, until the tendons are soft and gelatinous; many cooks do this the day before.
3. Add the tripe and simmer another 1 to 1.5 hours, until tender.
4. Blend 4 tomatoes, 1 onion and 1 green bell pepper, strain, and pour into the pot.
5. Add 500 g yuca in large chunks and 3 ears of corn cut into rounds; cook 20 minutes.
6. Add 3 chayotes and 1 green plantain in chunks; blend the second plantain with a ladle of broth and stir it in to thicken the soup. Cook 15 minutes.
7. Add half a cabbage cut into wedges for the last 10 minutes, adjust the salt and serve very hot with lime wedges.

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