This is a typical Guatemalan dish served at lunchtime on Sundays. Its fame is due to its delicious flavor, ideal 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 bowls.
Something about its origin
Its origin dates back to the colonial era when the Spaniards introduced the consumption of beef in the region.
However, it was the indigenous population that began using the animal's feet to make a nutritious soup.
In some places in 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 feet can have a beneficial effect on people's health.
It is a dish that has become very popular throughout Central America, especially in countries like Honduras, El Salvador, and Nicaragua.
Each region has its version of the recipe, but in general, it is a hearty and nutritious soup.
Preparation tips
First, make sure to buy fresh and good-quality beef feet from a trusted butcher.
It is also important to clean the feet well before cooking them and to cook them over low heat for several hours to achieve a flavorful and nutritious broth.
Also, do not forget to add the appropriate spices and vegetables to give flavor and aroma to the soup.
Finally, remember that beef trotter soup is a dish served hot and can be accompanied by rice, avocado, lemon, and chili to add a touch of freshness and spiciness.
Traditional Guatemalan Beef Trotter Soup
Ingredients
4 pounds of Beef trotters
3 pounds of Tripe
Cilantro
1 Cabbage
2 Squash
1 Medium onion
1 Bell pepper
4 Tomatoes
3 Garlic cloves
3 Potatoes and one yucca
1 Guaje chili
2 Large corn on the cob
Beef broth
Ground black pepper
Preparation
Step 1 : To begin, wash the 4 pounds of beef trotters and the 3 pounds of tripe, suggesting cutting the tripe into desired-sized pieces and washing them with lemon and salt.
Step 2 : In a large pot of boiling water, place the beef trotters, removing any foam that forms to prevent the broth from acquiring an unpleasant taste.
Step 3 : In another pot of boiling water, place the tripe, changing the water two or three times to eliminate possible bacteria.
Step 4 : Next, proceed to cut the bell pepper, onion, corn on the cob, yucca, cabbage, and squash into desired-sized pieces.
Step 5 : In a pan over low heat, place the bell pepper, onion, tomatoes, garlic, and guaje chili to roast.
Step 6 : Once roasted, blend them with water.
Step 7 : After boiling the tripe a few times, drain the water and cut it into cubes, adding it to the pot with the beef trotters along with beef broth, ground black pepper, and salt to taste.
Step 8 : While the beef trotters and tripe boil in the pot with a strainer, add the blended sauce.
Step 9 : Add the corn on the cob pieces and let them cook for 10 minutes before including the squash and potatoes.
Step 10 : After 5 minutes, add the rest of the vegetables and complete the dish with chopped cilantro to taste.
Step 11 : Finally, let it rest for a few minutes before serving.
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