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1
Clean & Blanch the Feet and Tripe
25 Mins
Boiling water, 100°C (212°F)
Put the cow's feet and tripe in a large pot, cover with cold water, and bring to a rolling boil. Boil hard for 15 minutes, skimming off the grey foam that rises. Drain everything, rinse the feet and tripe under cold running water, and wash the pot clean.
Do not skip the blanch: it is what keeps the final broth clear and sweet instead of cloudy and strong-smelling.
Done when: Foam skimmed, feet and tripe rinsed clean, pot washed; no grey scum left.
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2
Simmer the Cow's Feet
90 Mins
Gentle simmer, about 95°C (200°F)
Return the feet to the clean pot with the quartered onion half, half the garlic, the oregano and 3 litres of cold water. Bring to a boil, skim once more, then lower the heat to the gentlest simmer and cover, leaving the lid slightly ajar. Cook for about 90 minutes until the feet are starting to soften.
Keep the simmer lazy — a few bubbles breaking the surface, never a rolling boil — or the broth turns cloudy and the meat toughens.
Done when: Feet yielding when pressed with a spoon; meat cooked to at least 74°C (165°F); broth clear and lightly golden.
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3
Add Tripe, Sofrito & Achiote
45 Mins
Gentle simmer, about 95°C (200°F)
Heat the oil in a small pan, stir in the achiote powder for 30 seconds until the oil turns deep orange-red, then add the diced onion, tomato, bell pepper and remaining garlic with the cumin. Fry for 5 minutes until soft and fragrant. Add the tripe and the sofrito to the pot with half the salt, and simmer for about 40 minutes more.
Bloom the achiote in the oil first: the colour and flavour are fat-soluble, so they will not spread evenly if the powder goes straight into the water.
Done when: Broth turned orange-red; tripe tender enough to cut with a spoon.
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4
Add the Vegetables in Stages
35 Mins
Gentle simmer, about 95°C (200°F)
Add the cassava, corn and plantain first and simmer for 15 minutes. Then add the chayote, green beans and cabbage wedges with the remaining salt, and simmer for about 20 minutes more until the cassava is soft and creamy inside and the cabbage is tender but still holding its shape.
Cassava and corn need the longest, so they go in first; the cabbage and green beans go in last or they collapse into the broth.
Done when: Cassava soft right through, chayote tender, corn sweet, cabbage wedges soft but intact.
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5
Finish with Cilantro & Lime, Serve
10 Mins
Serve hot, broth at least 74°C (165°F)
Taste the broth and adjust the salt. Stir in half the chopped cilantro, take the pot off the heat, and let it rest for 5 minutes. Ladle into deep bowls, making sure each bowl gets a piece of foot, some tripe, and a share of every vegetable. Scatter the remaining cilantro over the top and serve with lime wedges and warm tortillas.
The lime is not a garnish — a good squeeze over the bowl brightens the rich broth and is how the soup is eaten in El Salvador.
Done when: Steaming bowls, broth orange-red and clear, every bowl with meat and vegetables.
auto_awesome Finishing Touches & Plating
Serve steaming hot with lime wedges and warm corn tortillas on the side — squeeze the lime over the bowl, then scoop up the broth and vegetables with torn pieces of tortilla.
El Salvador
1h 15m
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Thailand