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Name: Sopa de Pata
Total time: 3 h 30 min
Yield: Serves 6
Cuisine: El Salvador
Ingredients: 1 kg cow's feet, cleaned and cut; 400 g beef tripe, cleaned; 400 g cassava (yuca), peeled; 2 corn on the cob, cut into pieces; 250 g cabbage, cut into wedges; 150 g green beans, trimmed; 1 chayote, peeled and chunked; 1 onion, chopped; 4 garlic cloves; 2 ripe tomatoes, chopped; 1 small bunch fresh cilantro; 2 tsp salt; 1 tsp black pepper; 2 limes, cut into wedges

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El Salvador3 h 30 minServes 6이전에 요리됨

Sopa de Pata

재료14

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

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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.
Add the cassava and corn and continue cooking until the cassava begins to soften, about 20 minutes.
Stir in the onion, garlic, and tomatoes and simmer for 10 minutes so they flavor the broth.
Add the cabbage, green beans, and chayote and cook until the vegetables are tender, about 15 to 20 minutes.
Season with salt and black pepper, then stir in chopped cilantro just before serving.
Ladle into bowls with pieces of foot, tripe, and vegetables, and serve with lime wedges to squeeze over the soup.