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Caldo de Mocotó

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

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. 1

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

  2. 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. 3

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

  4. 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. 5

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

  6. 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.

Questions

How long does Caldo de Mocotó keep?

Refrigerate it 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.

Can I halve or double Caldo de Mocotó?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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