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Simple Sopa de Pata

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
1 hr
Cook Time
4 hrs
Total Time
5 hrs
Servings: 8
Calories: 993 kcal
Course: Others

Ingredients

  • 2 cow's feet
  • 1 cup white vinegar
  • 3 lb beef tripe
  • 1 tsp salt
  • 1 head garlic
  • 2 tbsp achiote
  • 1¼ cup beef broth
  • 4 chayotes
  • 2 cassavas
  • 2 to matoes
  • 3 celery stalks
  • 4 carrots
  • 1 red onion
  • 1 green hot pepper
  • 4 ears corn
  • 1 small cabbage
  • 1 tsp oregano
  • 4 tbsp Mexican cilantro
  • ½ tsp black pepper
  • 3 green onions

Instructions

    Cup of Yum
  1. All ingredients ready? Let's begin!
  2. Rinse the cow feet in cold water then put them in a large bowl and cover them with cold water and ½ cup vinegar. Leave to soak for 20 minutes.
  3. Wash the tripe in cold water then put it in another large bowl, covered with cold water and the other ½ cup of vinegar. Leave to soak for 20 minutes.
  4. After 20 minutes, bring a large pot of water to a boil.
  5. Add the cow feet and keep boiling for 5 minutes.
  6. Use heat-proof tongs to remove the cow feet and set aside.
  7. Drain the water and refill the large pot with water. Bring to a boil.
  8. Remove the tripe from the water it was soaking in and put it in the boiling water.
  9. Boil for 5 minutes, then drain the water.
  10. Repeat the boiling process two more times for the tripe. After the third time, drain and move the tripe to another bowl. Set aside.
  11. Peel and finely chop or press the garlic.
  12. Put the cow feet in the large pot and cover with water. Add a tsp of salt and the garlic.
  13. Put a lid on the pot and bring to a boil then reduce to a simmer. Crack the lid so the water doesn’t boil over. Leave to simmer for an hour.
  14. Roughly chop the chayote. Peel and roughly chop the cassava.
  15. Roughly chop the tomatoes, celery, and carrots. Peel and dice the onion. Roughly chop the cabbage. Finely chop the cilantro.
  16. Cut the hot pepper in half and remove the seeds before finely dicing.
  17. Shuck and remove all silks from the corn then cut into rough rounds.
  18. After an hour, add the tripe and cassava to the pot. Add more water until everything is covered Bring back up to a boil, then reduce the heat again to simmer. Cook for two hours.
  19. Next, add the achiote, oregano, cilantro, and beef broth. Stir to mix.
  20. Add the chayotes, celery, carrots, and black pepper. Cover and simmer for 15 minutes.
  21. Add the cabbage, hot pepper, onions, tomatoes, and corn. Cover and simmer for 15 minutes.
  22. Taste and adjust spices if needed.
  23. Use heat-proof tongs to remove the cow feet and place on a cutting board until they are cool enough to handle. Keep the pot on low heat.
  24. Once the cow feet are safe to touch, remove any hard bone and cut into pieces.
  25. Put the pieces back into the pot.
  26. Simmer for another 15 minutes.
  27. Remove from heat and ladle into bowls for serving, making sure to get a little bit of everything in each bowl.
  28. Use kitchen scissors to cut the green onions on top of each bowl as a garnish.
  29. Serve and enjoy!

Nutrition Information

Calories 993kcal (50%) Carbohydrates 82g (27%) Protein 64g (128%) Fat 46g (71%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 88mg (29%) Sodium 3532mg (147%) Potassium 1952mg (56%) Fiber 12g (48%) Sugar 28g (56%) Vitamin A 5692IU (114%) Vitamin C 91mg (101%) Calcium 145mg (15%) Iron 11mg (61%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 993

% Daily Value*

Calories 993kcal 50%
Carbohydrates 82g 27%
Protein 64g 128%
Fat 46g 71%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 20g 100%
Trans Fat 1g 50%
Cholesterol 88mg 29%
Sodium 3532mg 147%
Potassium 1952mg 42%
Fiber 12g 48%
Sugar 28g 56%
Vitamin A 5692IU 114%
Vitamin C 91mg 101%
Calcium 145mg 15%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.