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3 lbs
cow trotters, chopped
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1/4 cup
lime juice
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2 tbsp
olive oil
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1 cup
yellow onion, diced
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4
garlic cloves, minced
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1 cup
green bell pepper, diced
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2 cups
plum tomatoes, diced
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2
bay leaves
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1 lb
cassava root, peeled, cubed
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1/4 cup
fresh cilantro, chopped
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2 tsp
salt
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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.
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About Caldo de Mocotó
Also called: caldo de mocotó, mocotó, cow foot soup, mocotó bovino
Caldo de mocotó is a Brazilian soup made from cow trotters (mocotó) simmered until the broth is rich in gelatin, then cooked with onion, garlic, pepper, tomato and cassava. It is sold in bars and street stalls, especially in the Northeast and in São Paulo, and is eaten hot, often late at night.
Mocotó is the cow foot including the tendons and cartilage. When cooked a long time it releases collagen that gives the broth a silky, slightly sticky body that thickens further as it cools. Como fazer caldo de mocotó, the method here: clean the trotters with lime, pressure cook them with bay leaves for an hour, pick the meat from the bones, then simmer the broth with sautéed vegetables and cassava until tender.
Serving and keeping
Serve very hot in bowls with lime wedges and hot sauce. Keeps 4 days refrigerated and freezes well.
Variations
Without cassava
Leave out the cassava and blend part of the soup to thicken it.
Stovetop
Simmer the trotters covered in a heavy pot for 3 to 4 hours instead of pressure cooking, topping up water as needed.
With pepper sauce
Serve with Brazilian molho de pimenta or a few drops of hot sauce at the table.
If it goes wrong
The broth smells strong
Scrub the trotters well with lime juice in step 1 and rinse thoroughly; some cooks also blanch them for 5 minutes and discard that water before pressure cooking.
The meat is still tough after pressure cooking
Return it to pressure for another 15 to 20 minutes; the tendons should be soft and falling off the bone.
The soup sets into jelly in the fridge
That is the collagen and is expected. It melts back to a broth when reheated.
Substitutions
- cassava root: potato. Softer and less starchy; cook 5 minutes less.
- cow trotters: oxtail with a pig foot. Different flavor but similar gelatin.
- fresh cilantro: flat-leaf parsley and scallion (cheiro-verde). Parsley with scallion is the other common Brazilian herb finish.
Questions
What is Caldo de Mocotó?
A rich broth made from simmered cow trotters and vegetables. It has a deeply comforting flavor and a silky collagen body. This reference files it under Brazilian soup: made in a pressure cooker, rated medium and about 110 minutes start to finish.
How much time should I plan for Caldo de Mocotó?
As written, 110 minutes: 20 of prep and 90 of cooking. The longest single stretch is step 2, at 1 hour.
What internal temperature should Caldo de Mocotó reach?
For Caldo de Mocotó, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.
Is there a substitute for cilantro in Caldo de Mocotó?
The entry for Caldo de Mocotó calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.
Is Caldo de Mocotó keto-friendly?
A serving of Caldo de Mocotó carries 18 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.
How do I store and reheat Caldo de Mocotó?
Refrigerate Caldo de Mocotó for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.
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