MOCOTÓ Soltando do Osso É Fácil se Você Souber Esses SEGREDOS

beef trotters

🥗Healthier: chicken feet

💰Cheaper: pork trotters

Chicken feet provide a similar texture, while pork trotters are often less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar can be a cost-effective substitute.

Prepare your appetite for this traditional mocotó recipe.

Clean the mocotó thoroughly to avoid strong odors.

Check for any hairs or excess skin and remove them as necessary.

Use 2 kg of mocotó for the recipe.

Perform a first scalding with hot water and then a second with lemon juice to clean it.

Prepare basic seasonings: onions, garlic, and bell peppers.

Add 2 small bell peppers to the mixture.

Use 2 lemons to wash the mocotó during cleaning.

Add cumin, black pepper, and a bit of coloring and saffron for flavor.

Cook the mocotó slowly to release the collagen from the bones, which thickens the broth.

Start by sautéing the onions until translucent, then add garlic to avoid burning it.

Add the cleaned mocotó to the pot and let it brown slightly.

Introduce vinegar to the pot to enhance flavor.

Season with salt to taste, being careful as salt is coarse.

Let the mocotó cook slowly, stirring occasionally, until it reaches the desired consistency.

Check the broth for thickness and adjust seasoning if necessary.

Serve the mocotó with a small portion of rice and feijão de corda.

Cooking Techniques

Equipment Needed

Spice Level: