World Flavors Cookbook

Sopa de Patas

Salvadoran cow feet soup with corn, chayote, and herbs — slow-simmered until the broth turns deeply rich and gelatinous.

Cuisine: El Salvador

Ingredients

• 1.5kg cow feet (patas de vaca), cleaned
• 2 ears corn, cut
• 2 chayotes, quartered
• 2 potatoes, cubed
• 1 onion
• 4 cloves garlic
• Fresh mint and cilantro
• Lime and tortillas to serve
• Salt

Instructions

1. Blanch cow feet in boiling water. Drain and rinse.
2. Cover with fresh water. Add onion and garlic.
3. Simmer 2 hours until very tender.
4. Add corn, chayote, and potato. Cook 30 more minutes.
5. Season. Add mint and cilantro.
6. Serve with lime and tortillas.