Home » Soups » Beef feet soup

How to prepare Beef feet soup

Name: Beef feet soup
Cook time: 45 min
Yield: 8 Servings
Ingredients: 1 Unit Pair of beef feet; 2 pound Beef tripe; 2 liter Water; 1 Unit Head of garlic; ½ pound Achiote; Unit Beef or chicken broth; 4 Unit Squashes; Unit Oregano; 2 Unit Large cassavas; 4 Unit Corn on the cob; 1 Unit Cabbage; Unit Cilantro; 1 pinch Salt

Versión en español

On this page we present you 3 different ways to prepare this recipe:

Beef feet soup (Original version)
Beef feet soup (Version with 19 ingredients and 10 steps)
Beef feet soup (Version with 16 ingredients and 6 steps)

Beef feet soup is a traditional dish that requires a lot of work, but you won't regret trying it because of the combination of beef feet, seasonings, and vegetables that result in an exquisite soup with a unique and traditional flavor.

This soup is known for its rich and comforting flavor, and is a delicious example of Salvadoran cuisine

Before you begin, we recommend as an alternative the delicious recipe from Sancocho de gallina on a friendly site.

Beef feet soup

Soups

45 minutes

Boiled

8 Servings

Ingredients

1 Pair of beef feet

2 pounds of Beef tripe

2 liters of Water

1 Head of garlic

½ pound of Achiote

Beef or chicken broth

4 Squashes

Oregano

2 Large cassavas

4 Corn on the cob

1 Cabbage

Cilantro

1 pinch of Salt

Preparation

Step 1 : The feet are washed with salt and lemon and divided into portions.

Step 2 : Let them sit for 20 minutes and wash them again to remove any bad odor.

Step 3 : They can be passed through hot water to turn white.

Step 4 : The beef tripe is washed and soaked in boiling water to eliminate any bad odor.

If you liked this recipe, you’ll surely love the dishes at Sopa de mondongo or Cazuela de osobuco from our recipe collections.

A more complete version

This is the complete version of the beef feet recipe, a Salvadoran delicacy.

Soups

Ingredients

2 Beef feet

1 ½ kilogram of Beef tripe

2 ½ liters of Water

1 Pressed garlic

2 tablespoons of Annatto

300 milliliters of Beef broth

4 Chayotes

1 teaspoon of Oregano

4 kilograms of Peeled cassava

2 Tomatoes

1 Green bell pepper

4 Corn cobs

1 Cabbage in pieces

4 tablespoons of Chopped cilantro

3 Onions

1 pinch of Salt

1 pinch of Pepper

Lime juice

Dried chili

Preparation

Step 1 : Wash the beef feet and soak them for 20 minutes in a large volume of very cold salted water with lemon or vinegar.

Step 2 : Then, place them in a large pot with boiling water. Boil over high heat for 5 minutes and drain. Set aside.

Step 3 : Thoroughly wash the tripe by vigorously rubbing it under a stream of cold water and soak it for 20 minutes in a large volume of very cold salted water with lemon or vinegar.

Step 4 : Then, place it in a large pot of boiling water. Boil over high heat for 5 minutes and drain. Then boil it again 2 more times for 5 minutes each and drain. Set aside.

Step 5 : In a large pressure cooker, put the beef feet and garlic. Season with salt and cover with water. Cover the pressure cooker, place over medium-high heat until steam starts coming out; place the pressure regulator and when it starts vibrating, lower the heat and cook for an hour over low to medium heat.

Step 6 : Open the pressure cooker, add the tripe and cover everything with boiling water. Cover the pressure cooker, cook over medium to high heat until steam starts coming out, place the pressure regulator and when it starts vibrating, lower the heat and cook for an hour over low to medium heat.

Step 7 : Open the pressure cooker, add the annatto, oregano, cilantro, and beef broth, stir and add the cassava and chayotes first, add pepper, cover and cook for 15 minutes.

Step 8 : Next, add the cabbage, the hot pepper, the tomatoes, the corn pieces and cook covered for 15 minutes.

Step 9 : Adjust the seasonings. To finish, add the julienned green onions, including the green part, for garnish.

Step 10 : Serve the beef feet soup very hot, accompanied by lime juice, Mexican cilantro, and chili powder, to taste.

The typical way to prepare it

This is a traditional version of the delicious beef trotters soup that brings so much joy to Salvadoran people.

Soups

Ingredients

1 Beef trotters

1 Onion

3 Garlic cloves

2 Green chilies

2 teaspoons of Achiote

Aromatic herbs

4 Tomatoes

½ pound of Tripe

½ pound of Belly

3 Squash

½ Cabbage

1 Cassava

3 Zucchinis

1 Green banana

1 pinch of Salt

1 pinch of Pepper

Preparation

Step 1 : Wash the trotters well with lemon and salt, and let them sit for 15 minutes. Wash them again to remove any persistent bad smell. If it persists, rinse them with boiling water and let them sit for another 15 minutes, covered with cilantro and other aromatic herbs.

Step 2 : Place the trotters in a large pot with enough water. Separately, blend briefly the tomatoes, onion, chili, garlic, herbs, salt, pepper, and achiote.

Step 3 : Add this mixture to the pot with the trotters and cook until the trotter meat is very tender.

Step 4 : Once cooked, remove the trotters, let them cool to remove the trotter nerves, and then return them to the pot. Add the vegetables, starting with those that require more cooking time.

Step 5 : To thicken the soup, add 1/4 cup of breadfruit powder, or if preferred, green bananas to taste.

Step 6 : Adjust the taste if needed and add Worcestershire sauce or soy sauce to taste.