How to Cook Pamplina
Pamplina is a rich and hearty Spanish-Filipino soup made with tender ox feet, salt pork, chorizo de Bilbao, and vegetables, slow-simmered to perfection for a deeply flavorful broth.
Prep Time10 minutes mins
Cook Time6 hours hrs 30 minutes mins
Total Time6 hours hrs 40 minutes mins
Course: Beef Recipe
Cuisine: Filipino
Keyword: ox tripe soup, pamplina, Spanish soup
Servings: 6 servings
Calories: 355kcal
Author: Manny
- 1 1/2 kilo beef pata
- 1/4 kilo salt pork
- 1/4 cup olive oil
- 4 large onions chopped
- 1 head garlic crushed
- 3 pcs Chorizo de Bilbao sliced
- 4 pieces potato cubed
- 1 cabbage cut into strips
- 1 bay leaf
- 1/4 kilo white beans soaked overnight
How to cook Pamplina Soup
Clean beef pata and put in a pot with the bay leaf. Simmer till tender, about 4 hours.
Remove skin and tendons from bones and cube. Set aside the broth.
Boil salt pork and cube. Put beans in a pot, with water to cover. Simmer till tender, about 2 hours.
Heat olive oil in a casserole. Saute garlic, onions, chorizo and potatoes. Add broth from the pata.
Add pata, salt pork, cabbage. Simmer till the soup thickens. Season with salt and pepper.
Cooking Tips:
Slow Simmer for Maximum Flavor
The key to a rich and deeply flavorful Pamplina is slow simmering the beef pata until it becomes fall-off-the-bone tender. This process allows the natural collagen to break down, giving the broth a thick, velvety texture. Rushing this step will result in a thinner, less flavorful soup, so patience is essential.
Enhance Taste with Salt Pork and Chorizo
Salt pork adds a deliciously savory depth to the soup, while chorizo de Bilbao infuses it with a smoky, slightly spicy kick. Be sure to render the fat from these meats by sautéing them first, allowing their flavors to meld into the broth. This technique enhances the overall taste, making each spoonful more satisfying.
Let the Ingredients Marry Together
Pamplina tastes even better when given time to rest, as the flavors continue to develop after cooking. If possible, let the soup sit for a few hours or even overnight before serving. This allows the broth to absorb all the seasonings, resulting in a more cohesive and delicious dish. 