Salvadoran-Style Cow Foot Soup

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A hearty, slow-simmered Salvadoran classic featuring tender cow foot, tripe, yuca, plantain, and hominy in a bright herbaceous broth. It's traditionally served as a weekend main course, often with a squeeze of lime and a side of crusty Salvadoran bread.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 4 gSugar
• 36 gProtein
• 780 mgSodium
• 920 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Broth and Meat

• 3 lbs cow foot (cut into 2-inch pieces, cleaned)
• 1 lb beef tripe, rinsed and diced
• 10 cups water
• 1 large white onion, quartered
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp Mexican oregano
• 1 tbsp coarse kosher salt

For the Vegetables

• 1 lb yuca (cassava), peeled and cut into 2-inch chunks
• 2 green plantains, peeled and cut into 1-inch rounds
• 1 cup canned hominy, drained
• 2 Roma tomatoes, diced
• 1 small green bell pepper, chopped
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh spearmint, chopped
• 1 lime, cut into wedges

Directions

1. Place the cow foot pieces and tripe in a large stockpot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse under cold water to remove impurities.
2. Return the cleaned cow foot and tripe to the pot with 10 cups fresh water, the quartered onion, smashed garlic, bay leaves, oregano, and salt. Bring to a boil, skim any foam, then reduce heat and simmer covered for 2 hours, or until the meat is fork-tender.
3. Add the yuca chunks and plantain rounds to the pot and continue simmering for 30 minutes, until the yuca is tender when pierced with a knife.
4. Stir in the hominy, diced tomatoes, and green bell pepper. Simmer uncovered for 15 more minutes so the broth can slightly reduce and the flavors marry.
5. Remove the bay leaves. Stir in the chopped cilantro and mint just before serving to keep their bright flavor intact.
6. Ladle the soup into deep bowls, making sure each serving gets plenty of meat, yuca, plantain, and broth. Serve hot with lime wedges and warm crusty bread on the side.

Cook’s Notes

• For maximum flavor and a silky texture, ask your butcher to split the cow foot lengthwise so the marrow cooks directly into the broth.
• Cleaning the tripe and cow foot with a parboil-and-rinse step is essential — it removes strong off-odors and gives the final broth a clean, savory taste.
• Don't skip the fresh mint at the end; it's a signature Salvadoran finishing touch that lifts the richness of the broth.
• Sopa de Pata tastes even better the next day once the collagen has fully set and the flavors have melded; reheat gently and add fresh herbs just before serving.
• Serve with warm Salvadoran semita bread or simply toasted French bread to soak up every drop of the broth.

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