Caldo de pata is a traditional Guatemalan soup made with beef foot and tripe, vegetables, and chickpeas, very popular on weekends and at celebrations.
It’s a hearty, deeply flavorful dish, valued for the gelatinous texture the beef foot develops after long cooking.
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Guatemalan Beef Foot and Tripe Soup
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Soup
- Cuisine: Guatemalan
Ingredients
- 1 kg of beef foot, cleaned and cut into pieces (about 2.2 lb)
- 500 g of beef tripe, in pieces (about 1.1 lb)
- 1 cup of chickpeas, soaked
- 3 of potatoes, in pieces
- 2 of corn cobs, sliced
- 2 of chayote squash, in pieces
- 1 of cabbage, in pieces
- 1 of onion
- 3 cloves of garlic
- 1 sprig of mint
- to taste of salt and pepper
- to taste of lemon and chile, to serve (optional)
Instructions
- Cook the foot and tripe, boil the beef foot and tripe in water with salt, onion, and garlic, over low heat for several hours, until very tender.
- Cook the chickpeas, boil the soaked chickpeas separately until tender, or add them to the main pot if the cooking time lines up.
- Add the vegetables, add the potatoes, corn, chayote, and cabbage, and cook until tender.
- Add aromatics, add the mint toward the end of cooking.
- Adjust seasoning, correct the salt and pepper to taste.
- Serve, serve hot, in a deep bowl, with lemon and chile on the side so each diner can adjust to taste.
Tips for getting it right
- Beef foot needs long cooking, several hours, to soften and release its characteristic gelatinous texture.
- Soaking the chickpeas the night before reduces cooking time and helps them turn out tender.
- Caldo de pata is enriched by the collagen the foot releases during slow cooking, giving the broth body.
- Serving with lemon and chile on the side lets each person adjust the flavor to taste.
Traditional variations
- It’s a very popular dish for weekend lunch in Guatemala.
- Some families add rice to the soup to make it heartier.
How to serve
Caldo de pata is served hot, in a deep bowl, with lemon and chile on the side.
It’s a hearty dish, very popular in Guatemala for weekend lunch and family celebrations.
Recommended sides
- Corn tortillas
- White rice
Did you know?
Caldo de pata’s characteristic gelatinous texture comes from the collagen released by the beef foot during long cooking.
It’s considered by many Guatemalans a restorative dish, ideal for weekends.
Frequently Asked Questions
It's a traditional Guatemalan soup made with beef foot and tripe, vegetables, and chickpeas, very popular on weekends.
Long cooking is necessary to soften the foot and release its collagen, which gives the broth its characteristic gelatinous texture.
Yes, some families add rice to the soup to make it heartier.
It's served hot, in a deep bowl, with lemon and chile on the side so each diner can adjust the flavor.
