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Sopa de Pata (Cow’s Foot Soup)

The Quirky Foodster Team

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Ingredients

  • 1.5kg cow's feet, cleaned and cut into pieces
  • 500g beef tripe, cleaned and cut into strips
  • 1 yuca root, peeled and chunked
  • 2 corn cobs, cut into thirds
  • 1 chayote, peeled and chunked
  • 2 carrots, chunked
  • 1/2 cabbage, cut into wedges
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 4 garlic cloves
  • 1 tbsp achiote paste
  • 1 tsp ground cumin
  • 2 tbsp fresh cilantro, chopped, plus more to serve
  • Juice of 2 limes
  • Salt and pepper, to taste

Method

  1. Place the cow's feet and tripe in a large stockpot, cover generously with water and bring to a boil. Skim off any foam.
  2. Reduce to a simmer and cook, covered, for 2.5-3 hours until the meat is very tender.
  3. Blend the tomatoes, onion, garlic, achiote and cumin into a smooth sauce and stir it into the pot.
  4. Add the yuca, corn, chayote and carrots. Simmer for 25-30 minutes until the vegetables are tender.
  5. Add the cabbage wedges in the last 10 minutes of cooking.
  6. Season with salt and pepper to taste.
  7. Ladle into bowls, finish with fresh cilantro and a squeeze of lime.

Introduction:

A deeply traditional, slow-cooked soup made from cow's feet and tripe, valued for its rich, gelatinous broth.

Cultural Background:

A deeply traditional, slow-cooked soup made from cow's feet and tripe, valued for its rich, gelatinous broth. Considered a comforting cure-all, it's often reserved for weekends or as a restorative dish after a long night.

Tips:

A pressure cooker cuts the cooking time for the cow's feet significantly — about 45 minutes at high pressure.

Variations:

Some versions add plantain instead of, or alongside, the yuca; chili flakes or chiltepe peppers can be added for heat.

Storage:

Keeps refrigerated for up to 4 days; freezes well for up to 3 months.

Reheating:

Reheat gently on the stovetop over medium-low heat, adding a splash of water if the broth has thickened.

Nutrition:

Approx. 340 kcal, 24g protein, 14g fat, 30g carbohydrates, 5g fibre per serving.

FAQs:

Q: What does sopa de pata taste like?
A: Rich, savoury and gelatinous from the collagen in the cow's feet, with a bright, herby lift from lime and cilantro.

Q: Can I substitute the tripe?
A: Yes, some cooks use extra cow's feet or oxtail if tripe isn't available, though the texture will differ slightly.

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