Sopa de patas

Instructions

1. Blanch the beef feet for 10 minutes in a large pot of boiling water, then drain and rinse them under cold water to remove impurities.
2. Return the feet to the pot with the 2 litres of cold water, the whole onion, the garlic, the tomato cut in half and the salt. Bring to the boil, then skim.
3. Lower the heat, cover and simmer gently for 1 hour 30 minutes, until the meat comes away easily from the bone.
4. Peel and cut the carrots, cassava, chayote and potatoes into large chunks. Add them to the broth with the celery and pepper.
5. Continue cooking for 30 minutes at a gentle simmer, until the vegetables are tender.
6. Remove the onion, tomato and celery, then adjust the seasoning with salt, cumin and a little chilli if you like.
7. Serve the soup piping hot in bowls, with a piece of foot and vegetables per person, chopped coriander, rice and tortillas. Serve with lime to squeeze over.