Sopa de Patas

Name: Sopa de Patas
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 2 lbs beef foot, chopped; 1 lb beef tripe, chopped; 12 cups water; 1 yellow onion, diced; 6 garlic cloves, minced; 2 tbsp achiote paste; 1 lb cassava, cubed; 2 green plantain, sliced; 2 ears corn on the cob, halved; 1/2 head green cabbage, chopped; 2 tsp salt

A classic Central American soup featuring tender beef foot and tripe simmered with cassava, plantains, and corn in a rich achiote broth.

240 minHardServes 6480 cal/serving

SalvadoranSoupStovetopHigh ProteinStandardHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 lbs beef foot, chopped
1 lb beef tripe, chopped
12 cups water
1 yellow onion, diced
6 garlic cloves, minced
2 tbsp achiote paste
1 lb cassava, cubed
2 green plantain, sliced
2 ears corn on the cob, halved
1/2 head green cabbage, chopped
2 tsp salt

Instructions

1

In a large stockpot, combine 2 lbs chopped beef foot, 1 lb chopped beef tripe, 1 diced yellow onion, 6 minced garlic cloves, and 12 cups water.
2

Bring to a boil over high heat, then reduce heat to low and simmer covered for 3 hours until the meat reaches an internal temperature of at least 160°F and becomes tender.
3

Stir in 2 tbsp achiote paste and 2 tsp salt until fully dissolved into the broth.
4

Add 1 lb cubed cassava, 2 sliced green plantain, and 2 ears halved corn on the cob, simmering uncovered for 20 minutes.
5

Add 1/2 head chopped green cabbage and cook for an additional 10 minutes until all vegetables are tender before serving.

Questions

How long does Sopa de Patas keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Patas?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Roasted Edamame Parmesan Side side
Roasted Beet and Walnut Salad with Feta salad

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