Sopa De Pata | FoodieAtlas

Ingredients

For the Soup:
1 cow's foot, cleaned and cut into pieces
1 lb beef tripe, cleaned and cut into pieces
1 lb beef shank or oxtail, cut into pieces
1 large onion, chopped
4 cloves garlic, minced
2 tomatoes, chopped
1 bell pepper, chopped
2 ears of corn, cut into chunks
2 green plantains, peeled and cut into chunks
2 yuca (cassava) roots, peeled and cut into chunks
2 carrots, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
1 small bunch cilantro, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Salt to taste
10 cups water or beef broth
For Serving:
Lime wedges
Chopped fresh cilantro
Sliced radishes
Tortillas

Instructions

Prepare the Meat

In a large pot, add the cow's foot, beef tripe, and beef shank or oxtail. Cover with water and bring to a boil. Cook for about 10 minutes, then drain and rinse the meat. This helps remove impurities.

Refill the pot with 10 cups of fresh water or beef broth. Add the meat back to the pot and bring to a boil. Reduce heat to low and simmer for about 2 hours, or until the meat is tender.

Add Vegetables and Seasonings

Add the chopped onion, minced garlic, tomatoes, bell pepper, corn, plantains, yuca, carrots, and potatoes to the pot.

Stir in the ground cumin, dried oregano, ground black pepper, and salt. Continue to simmer for another 30-40 minutes, or until the vegetables are tender.

Finish the Soup

Stir in the chopped cilantro and adjust seasoning with additional salt and pepper if needed.

Serve

Ladle the soup into bowls, making sure to include a mix of meat and vegetables in each serving.