Sopa de Pata

Shopping list

• 600 g cow's feet — cleaned and chopped into pieces

  Sub
• 400 g beef tripe — cleaned and cut into strips

  Sub
• 2.5 l water

  Sub
• 1 piece onion — quartered

  Sub
• 1 piece green pepper — deseeded and quartered

  Sub
• 4 clove garlic cloves — whole

  Sub
• 2 piece bay leaves

  Sub
• 1 tsp ground cumin

  Sub
• 2 tsp sea salt

  Sub
• 300 g yuca — peeled and cut into chunks

  Sub
• 1 piece green plantain — peeled and sliced into rounds

  Sub
• 1 piece sweetcorn cob — cut into 3 pieces

  Sub
• 3 piece spring onions — chopped

  Sub
• 1 bunch fresh coriander — chopped

  Sub
• 2 piece lime — cut into wedges, to serve

  Sub

Step by step

1. 1

   Place the cow's feet and tripe in a very large pot and cover with the water. Bring to the boil over high heat.

2. 2

   Skim off any foam that rises to the surface, then add the quartered onion, green pepper, whole garlic cloves, bay leaves, cumin and 1 teaspoon of salt.

3. 3

   Reduce the heat to low, cover and simmer for 2 hours, stirring occasionally, until the tripe and cow's feet are tender.

4. 4

   Add the yuca, plantain slices and sweetcorn pieces to the pot. Stir gently and continue to simmer for 30 minutes until the yuca is soft and the plantains are cooked through.

5. 5

   Stir in the chopped spring onions and half the coriander. Taste the broth and add more salt if needed.

6. 6

   Ladle the soup into deep bowls, ensuring each serving has a good mix of meat, tripe and vegetables.

7. 7

   Garnish with the remaining coriander and serve with lime wedges for squeezing over.