Caldo de Mocotó (Caldo de mocotó)
Overview
Caldo de mocotó is a thick, rich Brazilian soup made from cow's feet. The feet are cleaned and cooked for hours, often in a pressure cooker, until the meat falls from the bone and the broth turns thick and sticky with gelatine. The meat is chopped and returned to the pot with onion, garlic, tomato and sweet pepper fried in oil, and the broth is seasoned with chilli and finished with coriander or parsley and spring onion. It is eaten very hot, often in small cups as a late-night snack at bars, and many people believe it gives strength on cold days.
History
The name mocotó comes from mbokotó, a word in the Kimbundu language of Angola, and the dish was first made there before the Portuguese brought it to Brazil. In Brazil it became a stew of cow's feet with beans and vegetables, and the thinner caldo de mocotó became a favourite in bars and street stalls in São Paulo, Minas Gerais and the North-east. It is still sold in cups on winter nights.
Main ingredients
Cow's feet, onion, garlic, tomato, peppers, coriander. The soup is built on cow's foot broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Tripe and offal soups · Tomato soups · More soups from Brazil
Recipe
Method
- 1
Boil the cow's feet in water, discard the water and rinse.
- 24 h 1 h
Cook the feet in fresh water for 3 to 4 hours, or 1 hour in a pressure cooker, until very soft.
- 3
Take the meat off the bones and chop it, keeping the broth.
- 420 min
Fry the onion, garlic, tomato and pepper in the oil, add the meat, broth and chilli, and simmer for 20 minutes.
- 5
Season and finish with coriander and spring onion.
- ✓
Serve. About 4h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
