Sopa de Pata
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr
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Cook Time
2 hrs 45 mins
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Rest
40 mins
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Total Time
3 hrs 45 mins
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Servings
8 people
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Course
Main Course, Soup
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Cuisine
Salvadoran
Sopa de Pata
Report
Sopa de pata is a very hearty Salvadoran soup made from cow's feet and tripe, cassava, chayotes and corn.
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Ingredients
- 2 cow's foot , sliced
- 3 lb beef tripe
- 9 cups water
- 1 head garlic , pressed
- 2 tablespoons achiote
- 1¼ cup beef broth
- 4 chayote cut into pieces
- 1 teaspoon oregano
- 8 lb cassava peeled and cut into pieces
- 2 tomato peeled, seeded and crushed
- 1 green hot pepper , chopped
- 4 ears corn , cut into large chunks
- 1 small cabbage , cut into pieces
- 4 tablespoons cilantro finely chopped, Mexican
- 3 scallions
- salt
- black pepper
To serve
- lime freshly squeezed
- chili powder dry
- cilantro finely chopped, Mexican
Equipment
- Pressure cooker
Instructions
- Wash the cow's feet and soak them for 20 minutes in a large volume of very cold salted and lemony or vinegar water.
- Then place them in a large pot of boiling water.
- Boil them over high heat for 5 minutes and drain them. Set aside.
- Wash the tripe thoroughly by rubbing vigorously under a running stream of cold water and soak for 20 minutes in a large volume of very cold salted and lemony or vinegar water.
- Then place in a large pot of boiling water.
- Boil over high heat for 5 minutes and drain.
- Then boil again 2 times for 5 minutes and drain. Set aside.
- In a large pressure cooker, place the cow's feet and garlic. Season with salt. Cover with water.
- Cover the pressure cooker, place it on medium-high heat, until the steam starts to come out, put the pressure regulator and when it starts to vibrate, lower the heat and cook for an hour on low to medium heat.
- Open the pressure cooker, add the tripe and cover everything with boiling water.
- Cover the pressure cooker, put it on a medium to high heat, until the steam starts to come out, put the pressure regulator and when it begins to vibrate, lower the heat and cook for an hour on low to medium heat.
- Open the pressure cooker.
- Add the achiote, oregano, cilantro and beef broth, stir and add the vegetables in this order:
- First the cassava and chayotes, pepper, cover and cook for 15 minutes.
- Then add the cabbage, hot pepper, tomatoes, corn pieces, and cook for 15 minutes, covered.
- Adjust seasoning.
- To conclude, add the scallions cut into julienne, including the green, to decorate.
- Serve the sopa de pata very hot, accompanied by lime juice, Mexican cilantro and chili powder, to taste.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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