Caldo de Panza con Patas 

Ingredients:

• 2lb Beef feet

• 2lb Oxtail

• 1lb Beef Tripe

• 17-18 cups of water 

• 1/2 tomatoes

• 1/4 a onion 

• 1/2 red bell pepper

• 4 garlic cloves

• A pinch of oregano

• 1 1/2 tbsp of salt (to taste)

• 2  tbsp of chicken bouillon (to taste)

• 7 small-medium potatoes 

• 2 Gülisquil (Chayote squash)

• 2 medium carrots 

• 1/2 head of cabbage

• 1/4 chopped cilantro

Recipe:

1. Prep the veggies:

• Cut the tomatoes, bell pepper and cabbage in half.

• Slice the onion into 1/4.

• Peel and cut the potatoes and Chayote into 6 to 8 pieces.

• Cut the carrots into 4-5 pieces.

2. To a pressure cooker add in 10 cups of water, tomato, onion, garlic, bell peper, your clean oxtail and beef feet along with 1 tbsp of salt. Pressure cook for 40 minutes.

3. Once tha 40 minutes are competed, carefully depressure the pressure cooker and add in the tripe. Pressure cook for another 20 minutes. 

4. Carefully depressurize and transfer the meat and broth into a big pot. Add in the rest of the water, 1/2 tbsp of salt and 2 1/2 tbsp of chicken bouillon. 

5. Let it come to a boil and add in the oregano, potatoes, chayote squash, and carrots and cook until the potatoes are done.

6. Lastly, add in the cabbage and chopped cilantro and let it boil for 5 minutes. 

7. Enjoy!