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Simple Sopa de Pata

Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: 8
Calories: 993kcal


  • 2 cow's feet
  • 1 cup white vinegar
  • 3 lb beef tripe
  • 1 tsp salt
  • 1 head garlic
  • 2 tbsp achiote
  • cup beef broth
  • 4 chayotes
  • 2 cassavas
  • 2 to matoes
  • 3 celery stalks
  • 4 carrots
  • 1 red onion
  • 1 green hot pepper
  • 4 ears corn
  • 1 small cabbage
  • 1 tsp oregano
  • 4 tbsp Mexican cilantro
  • ½ tsp black pepper
  • 3 green onions


  • All ingredients ready? Let's begin!
  • Rinse the cow feet in cold water then put them in a large bowl and cover them with cold water and ½ cup vinegar. Leave to soak for 20 minutes.
  • Wash the tripe in cold water then put it in another large bowl, covered with cold water and the other ½ cup of vinegar. Leave to soak for 20 minutes.
  • After 20 minutes, bring a large pot of water to a boil.
  • Add the cow feet and keep boiling for 5 minutes.
  • Use heat-proof tongs to remove the cow feet and set aside.
  • Drain the water and refill the large pot with water. Bring to a boil.
  • Remove the tripe from the water it was soaking in and put it in the boiling water.
  • Boil for 5 minutes, then drain the water.
  • Repeat the boiling process two more times for the tripe. After the third time, drain and move the tripe to another bowl. Set aside.
  • Peel and finely chop or press the garlic.
  • Put the cow feet in the large pot and cover with water. Add a tsp of salt and the garlic.
  • Put a lid on the pot and bring to a boil then reduce to a simmer. Crack the lid so the water doesn’t boil over. Leave to simmer for an hour.
  • Roughly chop the chayote. Peel and roughly chop the cassava.
  • Roughly chop the tomatoes, celery, and carrots. Peel and dice the onion. Roughly chop the cabbage. Finely chop the cilantro.
  • Cut the hot pepper in half and remove the seeds before finely dicing.
  • Shuck and remove all silks from the corn then cut into rough rounds.
  • After an hour, add the tripe and cassava to the pot. Add more water until everything is covered Bring back up to a boil, then reduce the heat again to simmer. Cook for two hours.
  • Next, add the achiote, oregano, cilantro, and beef broth. Stir to mix.
  • Add the chayotes, celery, carrots, and black pepper. Cover and simmer for 15 minutes.
  • Add the cabbage, hot pepper, onions, tomatoes, and corn. Cover and simmer for 15 minutes.
  • Taste and adjust spices if needed.
  • Use heat-proof tongs to remove the cow feet and place on a cutting board until they are cool enough to handle. Keep the pot on low heat.
  • Once the cow feet are safe to touch, remove any hard bone and cut into pieces.
  • Put the pieces back into the pot.
  • Simmer for another 15 minutes.
  • Remove from heat and ladle into bowls for serving, making sure to get a little bit of everything in each bowl.
  • Use kitchen scissors to cut the green onions on top of each bowl as a garnish.
  • Serve and enjoy!



Calories: 993kcal | Carbohydrates: 82g | Protein: 64g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 3532mg | Potassium: 1952mg | Fiber: 12g | Sugar: 28g | Vitamin A: 5692IU | Vitamin C: 91mg | Calcium: 145mg | Iron: 11mg