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!