Sopa de Pata

Sopa de Pata is a hearty, traditional Central American soup, particularly popular in El Salvador, Guatemala, and Honduras, made from slow-cooked cow's feet (trotters) and tripe. It is a rich, savory broth typically loaded with vegetables like yuca, corn, cabbage, and carrots, and seasoned with herbs and spices.

🍽️ Nutrition at a glance

This is a high-protein, high-fat dish due to its collagen-rich cuts of meat, providing a substantial amount of calories per serving. It is an excellent source of protein, gelatin, and minerals like iron and zinc.

Nutrition breakdown

Calories	350 kcal
Protein	25 g
Carbs	20 g
Fat	18 g
Fiber	4 g
Sugar	5 g
Sodium	800 mg
Iron	3.5 mg
Zinc	5 mg
Vitamin B12	2.5 mcg
Phosphorus	200 mg
Selenium	15 mcg
Niacin (B3)	4 mg
Collagen	High (not quantified)
Gelatin	High (not quantified)

Per 1 bowl (approx. 400 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a beloved comfort food often served as a restorative meal or for special occasions, prized for the nourishing properties of its slow-simmered broth. Nutritionally, the high collagen content from the feet and tripe is known for supporting joint and skin health.