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

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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.

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Questions

How much time should I plan for Sopa de Patas?

As written, 240 minutes: 30 of prep and 210 of cooking. The longest single stretch is step 2, at 3 hours.

What internal temperature should Sopa de Patas reach?

For Sopa de Patas, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of achiote in Sopa de Patas?

The entry for Sopa de Patas calls for 2 tbsp achiote paste. In its place: Mix paprika with a pinch of turmeric and a few drops of vinegar for the color and mild earthiness.

How many calories are in Sopa de Patas?

One serving (the recipe makes 6) is about 480 calories, with 38 g protein, 42 g carbohydrate and 18 g fat, plus 6 g fiber and 850 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Sopa de Patas?

Refrigerate Sopa de Patas for 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.

Serve it with

Pickled Daikon side
Beet and Walnut Salad salad

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