COMO HACER SOPA DE PATA SALVADOREÑA

beef feet

🥗Healthier: chicken feet

💰Cheaper: pork feet

Chicken feet are lower in fat and pork feet are often less expensive.

cilantro

💰Cheaper: parsley

Parsley offers a similar fresh flavor.

corn

💰Cheaper: frozen corn

Frozen corn is often more affordable and readily available.

beef feet

💰Cheaper: beef shank

Beef shank is a more accessible cut while still providing rich flavor.

Clean the tripe thoroughly in water with the juice of 3 limes and some vinegar, adding 1 tablespoon of baking soda. Let it soak for about 30 minutes.

Wash the potatoes, optionally using lime and salt, and set aside.

In a large pot, place the beef feet and tripe, covering with enough water to cook.

Add salt to taste, 1/2 onion, 1/2 head of garlic, and 6 bay leaves to the pot.

Cook for about 4 hours, checking occasionally to stir and prevent sticking. Remove impurities as they rise to the surface.

Once the meat is tender and the nerves have separated from the bones, you can choose to remove the bones or leave them in.

Prepare the vegetables: chop the carrots, potatoes, corn, and yuca, and set aside.

Toast the spices for the relajo mixture in a pan, being careful not to burn them.

In a blender, combine the toasted spices, 2 tomatoes, 1 green bell pepper, 1/4 onion, and 2 cloves of garlic with a bit of water and blend until smooth. Strain if desired.

Slice the green plantains and blend them with some of the broth to thicken the soup, using 1-2 plantains depending on desired thickness.

Add the blended mixture to the pot along with the chopped vegetables, mixing well.

Adjust seasoning as needed, adding more salt or consomme if desired.

Finally, add chopped cabbage and the remaining plantain, cooking until the vegetables are tender.

Serve hot, garnished with lime and cilantro.

Cooking Techniques

Equipment Needed

Spice Level: