This is a typical Guatemalan dish served at lunchtime on a Sunday. Its fame is due to its delicious flavor, perfect for sharing with family and friends.
To prepare this recipe, a slow cooking process is required.
It is common to accompany it with rice, avocado, lemon, and chili, and to serve it hot in deep plates.
About its origin
Its origin dates back to the colonial era, when Spaniards introduced beef consumption in the region.
However, it was the indigenous population that started using the animal’s legs to make a nutritious soup.
In some parts of Guatemala, it is considered a home remedy to relieve joint and bone pain.
It is said that the collagen and cartilage properties present in the beef legs can have a beneficial effect on people's health.
This dish has become very popular throughout Central America, especially in countries like Honduras, El Salvador, and Nicaragua.
Each region has its own version of the recipe, but generally, it is a hearty and nutritious soup.
Preparation tips
First, make sure to buy fresh, quality beef legs from a trusted butcher.
It is also important to clean the legs thoroughly before cooking and to cook them on low heat for several hours to achieve a tasty and nutritious broth.
Additionally, do not forget to add the appropriate spices and vegetables to give flavor and aroma to the soup.
Finally, remember that beef leg broth is served hot and can be accompanied with rice, avocado, lemon, and chili to add freshness and spice.
Guatemalan Beef Trotter Soup
Ingredients
4 pounds of Legs
3 pounds of Tripe
Cilantro
1 Cabbage
2 Guisquil (mayocoba beans or chayote)
1 Medium onion
1 Bell pepper
4 Tomatoes
3 Garlic cloves
3 Potatoes and cassava
1 Guaque chile (or similar mild chili)
2 Large ears of corn
Beef broth
Ground black pepper
Preparation
Step 1 : To start, wash the 4 pounds of legs and 3 pounds of tripe, suggesting cutting the tripe into the desired-sized pieces and cleaning them with lemon and salt.
Step 2 : In a large pot with boiling water, place the legs, removing any foam that forms to prevent the broth from taking on a bad flavor.
Step 3 : In another pot with boiling water, cook the tripe, changing the water two or three times to eliminate any bacteria.
Step 4 : Next, proceed to cut the bell pepper, onion, corn, cassava, cabbage, and guisquil into the desired-sized pieces.
Step 5 : In a skillet over low heat, roast the bell pepper, onion, tomatoes, garlic, and chile guaque.
Step 6 : Once roasted, blend everything with water.
Step 7 : After boiling the tripe several times, drain the water and cut it into cubes, adding it to the pot with the legs along with beef broth, black pepper, and salt to taste.
Step 8 : While the leg and tripe are boiling in the pot using a colander, add the blended sauce.
Step 9 : Add the corn and let cook for 10 minutes before including the guisquil and potatoes.
Step 10 : After 5 minutes, add the remaining vegetables and complete the dish with chopped cilantro to taste.
Step 11 : Finally, let it rest for a few minutes before serving.
Video
Preparation (simple version)
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