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Salvadoran Sopa de Pata Recipe

Salvadoran Sopa de Pata

I'm back with another tasty Salvadoran Sopa de Pata recipe I just made in my kitchen.
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Prep Time: 30 minutes
Cook Time: 3 hours
Course: Dinner, Lunch, Main Course
Cuisine: Salvadoran
Keyword: Salvadoran Sopa de Pata Recipe
Servings: 8 Servings
Calories: 508 kcal
Salvadoran Sopa de Pata Recipe

Equipment

  • Large pot for boiling the cow's feet
  • Another large pot for cooking the soup
  • Small saucepan for heating the annatto seeds and oil
  • Knife and cutting board for chopping vegetables
  • Wooden spoon or spatula for stirring
  • Ladle for serving

Ingredients

  • 3-4 lbs of cow’s feet
  • 1 chopped onion
  • 1 chopped bell pepper
  • 2 chopped tomatoes
  • 2 cloves of garlic minced
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 6 cups of water
  • Salt and pepper to taste
  • 1 lb of cassava peeled and diced
  • 2 ears of corn cut into 3-4 pieces each
  • 1 lb of yucca peeled and diced
  • 2 green plantains peeled and diced
  • 1 tbsp annatto seeds
  • ¼ cup vegetable oil
  • 2 tbsp chopped cilantro

Instructions

  • Clean the cow’s feet and put them in a large pot with enough water to cover them. Bring the water to a boil and let the cow’s feet cook for about 10 minutes. Drain the cow’s feet and rinse them under cold water.
  • In the same pot, add the chopped onion, bell pepper, tomatoes, garlic, cumin, oregano, bay leaves, and 6 cups of water. Bring the mixture to a boil.
  • Add the cow’s feet to the pot and lower the heat to a simmer. Let the mixture cook for about 2 hours, or until the cow’s feet are tender.
  • Remove the cow’s feet from the pot and let them cool. Once they are cool enough to handle, remove the meat from the bones and set it aside.
  • In a separate pot, add the cassava, corn, yucca, and green plantains. Add enough water to cover the vegetables and bring the mixture to a boil.
  • Lower the heat and let the vegetables cook for about 30 minutes, or until they are tender.
  • In a small saucepan, add the annatto seeds and vegetable oil. Heat the mixture over low heat for about 5 minutes, or until the oil turns a deep red color. Strain the oil and set it aside.
  • Add the cow’s feet meat to the pot with the vegetables and mix well. Add salt and pepper to taste.
  • To serve, ladle the soup into bowls and drizzle the annatto oil on top. Garnish with chopped cilantro.

Nutrition

Calories: 508kcal | Carbohydrates: 53g | Protein: 31g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 187mg | Potassium: 1085mg | Fiber: 5g | Sugar: 6g
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