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Salvadoran Sopa de Pata

Sopa de Pata is a rich and hearty Salvadoran soup made with beef feet, tripe, and a colorful mix of vegetables simmered in a flavorful, spice-infused broth. This traditional dish is known for its deeply savory taste and comforting texture, with ingredients like yuca, corn, carrots, guisquil, and cabbage rounding out every bowl.
Slow-cooked for hours, the beef becomes melt-in-your-mouth tender while the broth absorbs the bold flavors of herbs, spices, and blended aromatics. Served hot with lime wedges and tortillas, this soup is a soul-warming meal that brings the flavors of El Salvador to your table.
Total Time3 hours 50 minutes
Servings: 8 Servings

Equipment

Ingredients

  • 24 cups water or more as needed
  • 4 lbs beef feet pata de res
  • 2 lbs beef tripe panza de res
  • 1/2 of an onion
  • 8 garlic cloves
  • 8-10 sprigs of cilantro
  • 8-10 sprigs of mint yerba buena
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp beef bouillon
  • 1/4 cup ground pasilla chili or chili powder
  • 1 tsp black pepper
  • Salt to taste
  • 1 yuca cassava, peeled and chopped
  • 2 ears of corn cut into fourths
  • 2 large carrots chopped
  • 2 Mexican squash calabacitas, chopped
  • 2 guisquiles chopped
  • 1/2 of a cabbage chopped
  • Tortillas for serving
  • Lime wedges for serving

Instructions

  • In a large pot, add the water and bring it to a boil. Add the beef feet to the pot and let them cook for about 1 hour, skimming off any scum that rises to the top. After 1 hour, add the beef tripe and continue to cook for another 2 hours, or until the tripe is tender.
  • Next, add the onion, garlic, cilantro and mint to a blender, along with about 2 cups of the cooking liquid, and blend until completely smooth.
  • Transfer this mixture to the pot and add the oregano, cumin, garlic powder, onion powder, beef bouillon, ground pasilla, salt and pepper. Stir well to combine.
  • Add the corn and yuca, and allow the soup to simmer for about 15 minutes.
  • Next, add the carrots, squash and guisquil and allow this to simmer for 10 minutes before adding the cabbage to simmer for a final 5 minutes, or until all the vegetables are tender.
  • When ready to serve, ladle the soup into bowls, making sure each serving has a good mix of meat, vegetables, and broth. Serve with warm tortillas and lime wedges. Buen provecho!

Notes

  • You can prepare the beef feet and tripe in a pressure cooker for a faster cook time, but traditional stovetop simmering delivers deeper flavor.
  • Guisquil can be substituted with chayote if unavailable.
  • Leftovers keep well for up to 3 days in the refrigerator and often taste even better the next day.
  • Reheat gently over low heat and add a splash of water if the broth has thickened.
  • This soup is filling on its own but pairs beautifully with Salvadoran rice or a simple salad.