Sopa de Pata

Ingredients14

• cow's feet, cleaned and cut1 kg
• beef tripe, cleaned400 g
• cassava (yuca), peeled400 g
• corn on the cob, cut into pieces2
• cabbage, cut into wedges250 g
• green beans, trimmed150 g
• chayote, peeled and chunked1
• onion, chopped1
• garlic cloves4
• ripe tomatoes, chopped2
• fresh cilantro1 small bunch
• salt2 tsp
• black pepper1 tsp
• limes, cut into wedges2

Method

1. Rinse the cow's feet and tripe well, then place them in a large pot, cover with water, and bring to a boil. Skim off the foam, then simmer until the meat is tender, about 2 to 2 and a half hours.
2. Add the cassava and corn and continue cooking until the cassava begins to soften, about 20 minutes.
3. Stir in the onion, garlic, and tomatoes and simmer for 10 minutes so they flavor the broth.
4. Add the cabbage, green beans, and chayote and cook until the vegetables are tender, about 15 to 20 minutes.
5. Season with salt and black pepper, then stir in chopped cilantro just before serving.
6. Ladle into bowls with pieces of foot, tripe, and vegetables, and serve with lime wedges to squeeze over the soup.