Begin by preparing the cow’s feet and tripe (if using). Rinse them thoroughly under cold water to remove any debris. In a large pot, boil the pieces in water for 15 minutes to blanch them, skimming off impurities as they rise. Drain and rinse again. This step ensures the soup is clean and flavourful. Set the meat aside.

In the same pot, heat a small amount of oil over medium heat. Sauté the chopped onion, garlic, green bell pepper, and tomatoes until soft and aromatic, about 5 minutes. Sprinkle in the cumin and achiote powder for added depth of flavour.

Return the cow’s feet (and tripe, if using) to the pot. Pour in 8 cups of water or beef broth, ensuring the meat is fully submerged. Add the salt and black pepper. Bring the liquid to a boil, then reduce the heat to low and simmer for 1.5–2 hours until the meat becomes tender.

While the soup base simmers, prepare the vegetables. Peel and chop the yuca, plantains, and potato. Keep the yuca in water to prevent it from discolouring. Chop the cilantro and set it aside for later.

Once the meat is tender, add the yuca, plantains, potato, and corn to the pot. Stir gently to combine, ensuring the vegetables are evenly distributed. Simmer for another 30–40 minutes, or until the yuca and plantains are soft but not falling apart.

Taste the soup and adjust the seasoning with more salt or black pepper as needed. If the soup is too thick, add a little more water or broth to achieve the desired consistency.

Stir in the chopped cilantro during the last 5 minutes of cooking. The fresh herb brightens the flavours and adds an authentic touch. Turn off the heat and let the soup rest for a few minutes before serving.

Serve the Sopa de Pata hot in large bowls. Include a mix of meat, vegetables, and broth in each serving. Garnish with fresh lime wedges and offer hot sauce on the side for an extra kick. Pair the soup with warm tortillas or crusty bread for a complete meal. Enjoy the robust, comforting flavours of this Salvadoran classic.