Discover the comforting flavors of Sopa de Pata, a traditional Salvadoran soup made with beef feet, tripe, and vegetables. This hearty dish is simmered for a rich, flavorful broth, perfect for any time you’re craving something nourishing and delicious.
14
INGREDIENTS
5 hours
8
SERVINGS
Ingredients:
6 pieces Swift Beef Feet
6+ cups water (plus extra for blanching beef feet)
6 garlic cloves, minced
1 tablespoon oil
2 tablespoons achiote powder
1 teaspoon dried oregano
1 quart beef broth
1 can crushed tomatoes, 14 ounces
1 medium yuca (cassava), or 2 russet potatoes, peeled and cut into chunks
1 jalapeño, seeded and minced
1 small cabbage, cut into pieces
2 cobs of corn, each cut into 4 pieces
8 lime wedges
½ bunch cilantro, finely chopped
4 scallions, finely sliced
Salt and black pepper, to taste
Cooking Directions:
Blanch beef feet in boiling water for 15 minutes, then drain.
Sauté garlic in oil, add beef feet, achiote, oregano, beef broth, crushed tomatoes, and 6 cups water. Season with salt.
Simmer covered for 3 to 3.5 hours until tender.
Remove beef feet and cut meat off bones.
Return meat to pot, add black pepper.
Add yuca (cassava) or potato and jalapeño. Simmer for 15 minutes.
Add cabbage and corn, simmer for 15-20 minutes until tender.
Adjust seasoning and serve with cilantro, scallion, and lime.
SPREAD THE PASTA
Why keep this culinary masterpiece to yourself? Share the recipe on social media and let the world join in the fun of twirling spaghetti like pros and savoring the juicy, flavorful meatballs. It's a surefire way to spread joy, laughter, and deliciousness across the world!
Learn from the Meat Master Our Founder, Gustavus Swift