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Sopa de Pata in a Bowl


  • Rumba Meats® Beef Feet (1 package, cooked)
  • Rumba® Honeycomb Tripe (1 package, cooked and cut into bite-sized pieces)
  • 1 onion, halved, divided
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 large green pepper
  • 4 large Roma tomatoes, quartered
  • 1½ tablespoons achiote
  • 1 large green plantain, sliced
  • 2 ounces (1/3 cup) relajo spices
  • 1 celery stock, chopped
  • 1 small bunch cilantro, chopped
  • 1 small bunch mint, chopped
  • ½ teaspoon black pepper
  • 3 tablespoons salt, or to taste
  • 1 lb. yuca, peeled and cut into chunks
  • 4 large carrots, peeled and cut into chunks
  • 1 chayote, cut into chunks
  • ½ large green cabbage, cut into 4 pieces
  • 2 ears corn, husked and cut into 3 pieces
  • Garnishes: Minced cilantro, minced onion, limes and tortillas


  1. For beef feet: In a pot, combine beef feet, 1 celery stick, ½ onion, 2 garlic cloves, salt to taste and 8 cups water. Bring to a boil, reduce heat and simmer for 3 hours, or until tender and beef feet reach an internal temperature of 160ºF. Strain and reserved broth, if desired.
  2. For honeycomb tripe: In a pot, combine honeycomb tripe, remaining 1 celery stick, remaining ½ onion, 2 garlic cloves, salt to taste and 8 cups water. Bring to a boil, reduce heat and simmer for 1½ hours until tender and honeycomb tripe reaches an internal temperature of 160ºF. Remove tripe, cool and slice into bite-size pieces. Set aside. Strain and reserve broth for another recipe.
  3. Meanwhile, toast relajo on skillet over medium heat, stirring constantly, until sesame seeds are golden-brown. Remove from heat. Place relajo in blender with tomatoes, remaining chopped celery, green pepper, chopped onion, garlic, green plantain and 2 cups water. Blend until very smooth. Strain sauce and set aside.
  4. Place cooked beef feet and honeycomb tripe in a large pot, cover with water (or reserved broth) and bring to a boil.
  5. Add strained sauce, achiote, pepper, cilantro, mint, yucca and corn. Reduce heat to a simmer and cook for 20 minutes. Add carrots, chayote and cabbage. Cook for an additional 20 minutes or until vegetables are tender.
  6. Serve soup in large bowls. Serve with chopped cilantro and onion, corn tortillas and lime wedges, if desired.
  7. To make this recipe easier to prepare, cook honeycomb tripe and beef feet the night before.