COPPER🇸🇻 El Salvador
Sopa de pata recipe
A hearty Salvadoran soup packed with flavor!
Ingredients
- 500 g beef tripe
- 300 g beef shank
- 200 g corn
- 300 g potatoes
- 150 g carrots
- 150 g green beans
- 1 unit onion
- 4 unit garlic
- 30 g cilantro
- 2 unit lime
- 1 tbsp salt
- 1 tsp black pepper
- 2 unit water
How to make Sopa de pata
- Thoroughly clean 500 g of beef tripe under cold water; cut into bite-sized pieces to prepare it for cooking.
- In a large pot, combine the tripe, 500 g of beef shank, 3 liters of water, and 1 tablespoon of salt.
- Bring the mixture to a simmer over medium heat and cook for 1 hour until meat becomes tender.
- After an hour, add 1 chopped onion and 3 minced garlic cloves to the pot.
- Include 2 cups of corn, 3 chopped potatoes, 2 chopped carrots, and 1 cup of green beans.
- Stir well and continue to cook for an additional 30 minutes until all vegetables are tender.
- Season the soup with black pepper, to taste, and stir in ½ cup of chopped cilantro for flavor.
- Remove the pot from heat and let it cool for a few minutes before serving.
- Serve the soup hot with lime wedges on the side for squeezing. Enjoy.
What is Sopa de pata?
Sopa de pata is a traditional dish from El Salvador. It takes about 120 minutes to prepare, is considered medium to make at home, and uses 13 ingredients.
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