Caldo de Mocotó

Name: Caldo de Mocotó
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Brazilian
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

A rich broth made from simmered cow trotters and vegetables. It has a deeply comforting flavor and a silky collagen body.

110 minMediumServes 6380 cal/serving

BrazilianSoupPressure CookerHigh ProteinPaleoLow CarbGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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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

1

Clean 3 lbs chopped cow trotters with 1/4 cup lime juice and rinse thoroughly under cold water.
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.
3

Strain broth, discard bones, chop remaining tender meat, and set broth and meat aside.
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.
5

Add 2 cups diced plum tomatoes, 1 lb peeled, cubed cassava root, reserved meat, reserved broth, and 2 tsp salt.
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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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.

Serve it with

Farofa side
Salada de Maionese (Brazilian Potato Salad) salad
Platanos Maduros a la Habanera side

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