Sopa de Pata

Name: Sopa de Pata
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 8 servings
Cuisine: Salvadoran
Ingredients: 1 cow foot, cleaned and split; 500g tripe, cleaned and cut; 2 ears corn, cut into rounds; 2 green plantains, peeled and sliced; 500g yuca, peeled and cubed; 2 chayotes, peeled and cubed; 3 tomatoes, chopped; 1 onion, diced; 4 cloves garlic, minced; 1 green bell pepper, diced; 2 tbsp vegetable oil; 1 bunch cilantro, chopped; Salt and pepper; 3 liters water

Sopa de Pata (SO-pah deh PAH-tah)

Cow Foot Soup

⏱ Prep Time 4 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 370 kcal

A hearty traditional soup made with cow trotter simmered for hours with tripe, vegetables, corn, plantain, and yuca in a rich tomato-based broth.

Nutrition & Info

Protein 28.0g

Carbs 42.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large stockpot cleaver ladle

Presentation Guide

Vessel: deep clay bowl

Garnishes: chopped cilantro, lime wedge

Accompaniments: corn tortillas, hot sauce

Ingredients

1 cow foot, cleaned and split
500g tripe, cleaned and cut
2 ears corn, cut into rounds
2 green plantains, peeled and sliced
500g yuca, peeled and cubed
2 chayotes, peeled and cubed
3 tomatoes, chopped
1 onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
2 tbsp vegetable oil
1 bunch cilantro, chopped
Salt and pepper
3 liters water

Instructions

1
Thoroughly clean cow foot and tripe. Place in a large pot with water and bring to a boil. Skim foam repeatedly for the first twenty minutes.
2
Reduce heat and simmer cow foot for two hours until the gelatin begins to release and the broth becomes rich and slightly thick.
3
In a separate pan, saute onion, garlic, tomatoes, and bell pepper in oil until softened. Add to the simmering pot.
4
Add tripe pieces and continue cooking for thirty minutes. Then add corn rounds, plantain slices, and yuca cubes.
5
Add chayote and cook another thirty minutes until all vegetables are tender. Season generously with salt and pepper.
6
Stir in fresh cilantro just before serving. Ladle into large bowls ensuring each serving gets a piece of everything.

💡

Did You Know?

Sopa de pata is considered a restorative dish in El Salvador and is famously recommended as a cure for hangovers after weekend celebrations.

Chef's Notes

Equipment Tips

large stockpot
cleaver
ladle

Garnishing

chopped cilantro, lime wedge

Accompaniments

corn tortillas, hot sauce

The Story Behind Sopa de Pata

Sopa de pata is one of El Salvador's most iconic soups, representing the tradition of resourceful cooking that transforms humble cuts into extraordinary meals. The dish emerged during the colonial period when less prized parts of cattle were given to workers and indigenous communities. Through hours of patient simmering, they created a deeply nourishing soup that has become a Saturday tradition across the country. The collagen-rich broth is considered almost medicinal, and sharing a pot of sopa de pata is a communal event.

🕐 Traditionally enjoyed saturday lunch or special gatherings 📜 Origins: Colonial Salvadoran

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