Sopa de Pata (Salvadoran Cow's Foot and Tripe Soup)
Local name: Sopa de pata
In short: Weekend soup of cow's foot and tripe simmered with corn, plantain, yuca and chayote, finished with lime and cilantro. It takes about 4 h 40 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 4 h
- Total
- 4 h 40 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 450 kcal
Sopa de pata is a Salvadoran weekend soup of cow's feet and tripe, simmered for hours until the broth turns silky with natural gelatin. Green plantain, yuca, corn, chayote and other vegetables go in at intervals, and each bowl is finished with lime juice and cilantro. It is rich but not heavy, and it comes with warm tortillas. Cleaning the tripe well is the main chore.
Instructions
- Scrub the tripe and cow's feet with cold water, the halved lime and the vinegar, then rinse well. Blanch them in boiling water for 10 minutes, then drain and discard the water.
- Put the blanched meat in a large pot with the 3 liters (12 cups) of water, onion, garlic, bell pepper, cilantro bundle and salt. Bring to a boil and skim off the foam.
- Partly cover and simmer for about 3 hours, until the tripe is very tender and the skin pulls easily from the bones.
- Remove and discard the onion, pepper and cilantro bundle. Add the yuca and plantains and simmer for 15 minutes.
- Add the corn, carrots and chayotes and simmer for 15 minutes more.
- Add the cabbage and green beans and simmer for 10 minutes, until all the vegetables are tender. Stir in the lime juice and adjust the salt.
- Serve in deep bowls with some meat and a bit of each vegetable. Top with cilantro and serve with lime wedges and tortillas.
Tips
- A pressure cooker cuts step 3 to about 50 minutes at high pressure. Release the pressure fully before adding the vegetables.
- Buy tripe that is already cleaned and blanched from a butcher or Latin market, and still rinse it. If you cannot find tripe, use extra beef shank and simmer for 2 hours.
Questions and answers
Why does the broth turn to jelly in the fridge?
Cow's feet are rich in collagen, which turns to gelatin when simmered and sets when cold. It melts back into a smooth broth when reheated and is a sign of a well-made soup.
Can I make sopa de pata ahead of time?
Yes, it tastes even better the next day. Refrigerate for up to 4 days and reheat gently so the vegetables stay whole.
Can I freeze sopa de pata?
Freeze the broth and meat for up to 3 months. Roots and plantain turn soft after freezing, so add freshly cooked vegetables when you reheat.
How long does it take to make Sopa de Pata (Salvadoran Cow's Foot and Tripe Soup)?
About 4 h 40 min in total: 40 min of preparation and 4 h of cooking.
How many calories are in Sopa de Pata (Salvadoran Cow's Foot and Tripe Soup)?
About 450 kcal per serving, with 25 g of protein, 67 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 67 g |
| Fat | 9 g |
| Fiber | 9 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
