SOPA DE PATA, MONDONGO O PUYA Salvadoreña deliciosa y ALTA EN COLÁGENO 😍

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast offers a leaner option while pork belly provides a similar texture.

beef feet

🥗Healthier: chicken wings

💰Cheaper: pork trotters

Chicken wings are lighter, while pork trotters are more affordable.

corn

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is nutritious, and rice is a cost-effective substitute.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a healthier herb, while green onions are budget-friendly.

Clean the beef tripe and tendons, removing excess fat.

Place 5 lbs of beef tripe and 1 lb of beef tendons in a large pot with 6 liters of water.

Bring to a boil, skimming off any foam that forms on top.

Reduce heat to medium-low and simmer for 2.5 to 3 hours until tender, adding more water as necessary.

Remove the onion, garlic, and bay leaves after cooking.

Add 2 zucchinis, 2 green plantains, 2.5 lbs of yuca, and 3 ears of corn to the pot.

Blend the achiote seasoning and dried California chiles with some water and add to the soup.

Cook for an additional 10 minutes until the vegetables are tender.

Serve with fresh cilantro, mint, and lime juice.

Cooking Techniques

Equipment Needed

Spice Level: