Entree: El Salvador – Central Culinary Region – Sopa de Pata (Cow's-foot Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) cow's feet, split and cleaned
- 1 lb (450 g) beef tripe, cleaned and cut into 1-in (2.5 cm) strips (optional)
- 10 cups (2.4 L) water, plus more as needed
- 1 large (about 8 oz (225 g)) white onion, quartered
- 6 cloves (5/8 oz (18 g)) garlic, crushed
- 1 bunch (about 1 1/16 oz (30 g)) cilantro, stems reserved for broth, leaves chopped for garnish
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 2 tbsp (30 ml) vegetable oil
- 2 ears (about 12 oz (340 g)) fresh corn on the cob, each cut into 3 pieces
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-in (5 cm) chunks
- 2 green plantains, peeled and cut into 1-in (2.5 cm) slices (about 1 lb (450 g))
- 2 medium carrots, sliced (about 8 oz (225 g))
- 1 small chayote or 8 oz (225 g) calabaza (pumpkin), peeled and cut into chunks
- Salt and black pepper to taste
- Lime wedges for serving

Show original ingredient measurements

- 2 lb (900 g) cow's feet, split and cleaned
- 1 lb (450 g) beef tripe, cleaned and cut into 1-in (2.5 cm) strips (optional)
- 10 cups (2.4 L) water, plus more as needed
- 1 large (about 8 oz / 225 g) white onion, quartered
- 6 cloves (18 g) garlic, crushed
- 1 bunch (about 30 g) cilantro, stems reserved for broth, leaves chopped for garnish
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 2 tbsp (30 ml) vegetable oil
- 2 ears (about 12 oz / 340 g) fresh corn on the cob, each cut into 3 pieces
- 1 lb (450 g) yuca (cassava), peeled and cut into 2-in (5 cm) chunks
- 2 green plantains, peeled and cut into 1-in (2.5 cm) slices (about 1 lb / 450 g)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 1 small chayote or 8 oz (225 g) calabaza (pumpkin), peeled and cut into chunks
- Salt and black pepper to taste
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse cow's feet (and tripe, if using). Place them in a large pot, cover with water, bring to a rolling boil 8–10 minutes, then drain, rinse the meat and the pot to remove impurities. Refill pot with fresh water (about 10 cups (2.4 L)).
2. Add cleaned cow's feet, tripe, quartered onion, crushed garlic, cilantro stems, bay leaves, and cumin to the pot. Bring to a boil, then reduce heat and simmer gently, partially covered, for 2–3 hours until the cow's feet release their gelatin and are very tender, skimming foam occasionally.
3. After about 60–90 minutes of simmering (when the broth is well-flavored and meat is beginning to tenderize), add corn pieces and yuca. Continue simmering 30–40 minutes.
4. Add plantain slices, carrots, and chayote (or calabaza). Simmer another 20–30 minutes until all vegetables are tender and the broth is rich and slightly thickened from the cow's feet gelatin.
5. Season the soup with salt and black pepper to taste. Remove and discard bay leaves and cilantro stems. Ladle hot soup into bowls, garnish with chopped cilantro leaves and a squeeze of lime, and serve immediately.

1. Rinse cow's feet (and tripe, if using). Place them in a large pot, cover with water, bring to a rolling boil 8–10 minutes, then drain, rinse the meat and the pot to remove impurities. Refill pot with fresh water (about 10 cups / 2.4 L).
2. Add cleaned cow's feet, tripe, quartered onion, crushed garlic, cilantro stems, bay leaves, and cumin to the pot. Bring to a boil, then reduce heat and simmer gently, partially covered, for 2–3 hours until the cow's feet release their gelatin and are very tender, skimming foam occasionally.
3. After about 60–90 minutes of simmering (when the broth is well-flavored and meat is beginning to tenderize), add corn pieces and yuca. Continue simmering 30–40 minutes.
4. Add plantain slices, carrots, and chayote (or calabaza). Simmer another 20–30 minutes until all vegetables are tender and the broth is rich and slightly thickened from the cow's feet gelatin.
5. Season the soup with salt and black pepper to taste. Remove and discard bay leaves and cilantro stems. Ladle hot soup into bowls, garnish with chopped cilantro leaves and a squeeze of lime, and serve immediately.