A hearty traditional soup made with cow trotter simmered for hours with tripe, vegetables, corn, plantain, and yuca in a rich tomato-based broth.
Ingredients
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1 cow foot, cleaned and split
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500g tripe, cleaned and cut
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2 ears corn, cut into rounds
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2 green plantains, peeled and sliced
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500g yuca, peeled and cubed
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2 chayotes, peeled and cubed
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3 tomatoes, chopped
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1 onion, diced
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4 cloves garlic, minced
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1 green bell pepper, diced
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2 tbsp vegetable oil
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1 bunch cilantro, chopped
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Salt and pepper
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3 liters water
Instructions
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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.
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2
Reduce heat and simmer cow foot for two hours until the gelatin begins to release and the broth becomes rich and slightly thick.
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3
In a separate pan, saute onion, garlic, tomatoes, and bell pepper in oil until softened. Add to the simmering pot.
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4
Add tripe pieces and continue cooking for thirty minutes. Then add corn rounds, plantain slices, and yuca cubes.
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5
Add chayote and cook another thirty minutes until all vegetables are tender. Season generously with salt and pepper.
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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.