📝 About This Recipe
Deeply rooted in the culinary traditions of Northeastern and Southeastern Brazil, Caldo de Mocotó is a velvety, collagen-rich masterpiece known for its restorative properties. This slow-cooked cow foot soup is a labor of love, transforming humble ingredients into a thick, golden broth infused with smoky bacon, aromatic vegetables, and a hint of spice. It is the ultimate comfort food, celebrated across Brazil as a 'levanta defunto'—a dish so powerful it could wake the dead.
🥗 Ingredients
The Star Ingredient
- 2 kg Cow feet (Mocotó) (cleaned and cut into 2-inch rounds)
- 2 Lemons (juiced, for cleaning the meat)
- 1/2 cup White vinegar (for the initial soak)
The Flavor Base
- 150 grams Smoked bacon (finely diced)
- 200 grams Paio sausage or Calabresa (sliced into thin rounds)
- 2 tablespoons Extra virgin olive oil
- 2 Large yellow onions (finely chopped)
- 6 Garlic cloves (minced)
- 1 Red bell pepper (diced small)
- 3 Bay leaves (dried)
Seasonings and Thickeners
- 1 tablespoon Colorau (Annatto powder) (for that classic golden-orange hue)
- 1 teaspoon Cumin powder
- 3 Tomatoes (ripe, seeded and chopped)
- 1/2 cup Cassava (Mandioca) flour (to thicken if desired)
- Salt and freshly ground black pepper (to taste)
- 1 teaspoon Malagueta pepper or hot sauce (optional, for a spicy kick)
The Finish
- 1 bunch Fresh cilantro and scallions (Cheiro-verde) (finely chopped)
👨🍳 Instructions
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1
Start by cleaning the cow feet. Place them in a large bowl with water, the juice of 2 lemons, and 1/2 cup of vinegar. Let soak for 15 minutes, then rinse thoroughly under cold running water.
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2
Blanch the meat: Place the cleaned cow feet in a large pressure cooker, cover with water, and bring to a boil for 10 minutes. Drain and discard this first water to ensure a clean, pure flavor.
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3
Add fresh water to the pressure cooker (about 2-3 liters, or until it covers the meat by 3 inches). Add the bay leaves and a pinch of salt. Seal the cooker and cook on medium-high heat for 60-90 minutes after it reaches pressure, or until the meat is literally falling off the bone.
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4
Once the pressure releases naturally, carefully remove the pieces of mocotó. Set the cooking liquid (the precious broth) aside. Remove the bones and any tough gristle, then finely chop the tender meat and gelatinous parts.
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5
In a separate large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and fry until the fat renders and it becomes crispy.
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6
Add the sliced calabresa or paio sausage to the pot. Sauté for 5 minutes until browned and aromatic.
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7
Stir in the chopped onions and red bell pepper. Sauté until the onions are translucent and soft, about 6-8 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.
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8
Add the colorau (annatto), cumin, and chopped tomatoes. Cook, stirring frequently, until the tomatoes break down into a thick paste.
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9
Pour the reserved cooking broth and the chopped meat back into the pot with the aromatics. Stir well to combine all the flavors.
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10
Simmer the soup uncovered for 20-30 minutes on low heat. This allows the flavors to meld and the broth to reduce slightly. If you prefer a thicker 'caldo', whisk the cassava flour with a little cold water and stir it into the simmering soup.
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11
Season with salt, black pepper, and malagueta pepper (if using). Taste and adjust seasonings—the collagen makes the broth rich, so it can handle a good amount of salt and spice.
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12
Just before serving, stir in half of the chopped cilantro and scallions. Ladle the hot soup into bowls and garnish with the remaining fresh herbs.
💡 Chef's Tips
For the clearest flavor, never skip the initial vinegar soak and the first blanching step. If you have a blender, you can blend a small portion of the cooked meat and broth then stir it back in for an ultra-creamy texture. Make this a day in advance! Like all great stews, Caldo de Mocotó tastes even better the next day after the flavors have fully matured. If the broth becomes too thick when cooling (it will turn into a jelly due to the collagen), simply reheat it with a splash of water or beef stock. Always use a pressure cooker for the cow feet; stovetop boiling without pressure can take 6+ hours to achieve the same tenderness.
🍽️ Serving Suggestions
Serve in small mugs or deep bowls as an appetizer or a hearty late-night snack. Accompany with a side of 'farofa' (toasted cassava flour) for added crunch and texture. Provide extra hot malagueta oil on the side for those who want to turn up the heat. Pair with a cold Brazilian Pilsner or a classic Caipirinha to cut through the richness of the broth. A few slices of crusty French bread are perfect for mopping up every last drop of the golden liquid.