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Sopa de pata

Sopa de Pata

Sopa de Pata


  • 1 large cow's foot
  • 12 cups of cold water
  • 1 large onion
  • 3 cloves of garlic
  • 2 green peppers
  • 2 tablespoons of achiote (annattor beef broth
  • Aromatic herbs
  • 4 to matoes salt and pepper to taste
  • 1 bag of relajo
  • 1/2 pound of cooked tripe
  • 3 chayotes
  • 1/2 cabbage
  • 1 large yucca
  • 3 pipianes
  • 3 corn on the cob
  • 1 plantain optional
  • Bread powder to thicken the soup optional


  1. Wash the cows feet with lemon and salt; let sit for 15 minutes. Wash again until odor is removed; if it persists, soak in boiling water as many times as necessary until it has a white appearance.

  2. In the pressure cooker, put the feet with enough water and add tomatoes, peppers, onion, garlic, aromatic herbs, salt, pepper, and annatto.

  3. Cover, place on medium or high heat until steam starts coming out, put on the pressure regulator, and when it starts to vibrate, turn down the fire for an hour.

  4. Separately, brown the relajo. Once it is a golden color, add to the water that has been cooked with the entrails and the feet of the cow.

  5. When soft, remove the cow’s feet and let cool. Extract the nerves. Put back into the soup; add the vegetables starting with the cassava and cabbage, then the chayotes and the pipian.

  6. Depending on the amount of water you use, you can thicken the soup with ground green plantains or bread powder. You may add Worcestershire sauce or soy milk.

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