Como hacer SOPA DE PATA Salvadoreña

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.

Wash the beef feet with lime, salt, and vinegar.

Clean the beef tripe thoroughly, using lime and salt, and scrub with a brush if needed.

Boil the beef feet in a large pot with onion, green chili, thyme, bay leaves, and a head of garlic for 2.5 hours.

After 2.5 hours, add the cleaned beef tripe to the pot and continue cooking for another 2.5 hours.

Remove the bones from the beef feet once they are tender and the nerves detach easily.

Toast spices including pepitoria, peanuts, sesame seeds, bay leaves, thyme, guaco chili, pasilla chili, black pepper, and cumin.

Blend the toasted spices with water to create a spice mixture and strain it before adding to the soup.

Roast approximately 6 tomatoes and half an onion, then blend with water to add color to the soup.

Add the strained tomato mixture to the pot along with a bit of achiote for color.

Add two ears of corn, one green plantain, a small carrot, yuca, and other vegetables like chayote and green beans to the soup.

Blend one green plantain with water to thicken the soup and add flavor.

Add a generous handful of cilantro to the soup for flavor.

Season with salt to taste and adjust with consommé if desired.

Serve the soup with a side of curtido (pickled cabbage) and fresh tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary