Caldo de Mocotó
A rich broth made from simmered cow trotters and vegetables. It has a deeply comforting flavor and a silky collagen body.
Ingredients
- 3 lbs cow trotters, chopped
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 cup yellow onion, diced
- 4 garlic cloves, minced
- 1 cup green bell pepper, diced
- 2 cups plum tomatoes, diced
- 2 bay leaves
- 1 lb cassava root, peeled, cubed
- 1/4 cup fresh cilantro, chopped
- 2 tsp salt
Instructions
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1
Clean 3 lbs chopped cow trotters with 1/4 cup lime juice and rinse thoroughly under cold water.
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2
Place 3 lbs chopped cow trotters in a pressure cooker with water covering them by two inches, add 2 bay leaves, and cook on high pressure for 60 minutes until meat reaches an internal temperature of 165°F and falls off the bone.
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3
Strain broth, discard bones, chop remaining tender meat, and set broth and meat aside.
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4
Heat 2 tbsp olive oil in the pot, then sauté 1 cup diced yellow onion, 4 minced garlic cloves, and 1 cup diced green bell pepper until softened.
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5
Add 2 cups diced plum tomatoes, 1 lb peeled, cubed cassava root, reserved meat, reserved broth, and 2 tsp salt.
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6
Simmer for 20 minutes until cassava is tender, blend half the soup to thicken if desired, and stir in 1/4 cup chopped fresh cilantro before serving.