A hearty Salvadoran soup built on beef tripe and cow's foot, simmered for hours with plantain, yuca, corn and vegetables until the broth turns rich and gelatinous — a weekend, feed-the-family soup.
Clean the tripe and foot
Rinse the tripe and cow's foot thoroughly under cold water, scrubbing away any residue.
Start the pot
Put the tripe and cow's foot in a large pot with water, onion and garlic, and bring to a boil.
Simmer until tender
Simmer until the tripe and foot are tender and the broth turns rich.
Add the tomatoes and spices
Add the tomatoes, cumin and oregano to the pot and simmer further.
15 minAdd the root vegetables
Add the yuca, plantain, corn and chayote, and simmer until the vegetables are tender.
30 minFinish with cabbage and mint
Add the cabbage wedges and mint in the last few minutes so they stay bright.
5 minServe
Season with salt and serve hot.
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