Sopa de pata or caldo de pata is a hearty tripe and cow feet soup from El Salvador, Central America.

INGREDIENTS

4 whole cow legs cut into 5 parts each

2 Kilos tripa de res muy limpia

1 Cabbage in large pieces

5 medium Yucas to medium pieces

5 semi-ripe bananas

5 Güisquiles (Squash)

Caldo de veal (seasoning in chicken)

800 grams fine green beans (green beans)

For the sauce:

2 onion

1 green and red pepper

1 head garlic

1 whole bunch Cilantro

4 celery sticks

1 kilo very ripe tomato

5 hojas laurel

3 teaspoons black pepper

200 grams sunflower seed

150 of cesamo or sesame

4 teaspoons achiote

250g roasted peanuts

1 large yucca chopped

4 teaspoons cumin

5 sprigs parsley

5 sprigs parsley

PASOS

1. Cook the chopped legs with onion, tomato, pepper, salt and powdered veal broth consommé. 3 hours of cooking.
2. SAUCE Blend the sauce ingredients. Leaving aside the lemons, an onion and half a bunch of cilantro. Salt to taste.
3. Take out the cooked legs. And in the broth that remains put the sauce, put the medium yucas in pieces. Leave it half cooked without it falling apart and remove it from the broth, place it aside. Then put all the vegetables. Wait 45 minutes to cook all the vegetables.
4. Chop remaining cilantro, onion and lemon juice. Salt to taste.
5. Serve or plate it by placing it in the soup plate. Putting a piece of each vegetable. And the chopped coriander separately in a small container. Lemon wedges, corn tortillas and rice to taste.