Caldo de Mocotó
A rich and flavorful Brazilian soup made with cow's feet, vegetables, and herbs.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Estação do Caldo II
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Caldo de Mocotó's origins are rooted in Portuguese cuisine's influence on Brazil, particularly the utilization of less desirable cuts of meat. Brazilians adapted and enriched this practice, blending European techniques with local ingredients, eventually leading to the beloved hearty soup we know today.
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Caldo de Mocotó is deeply ingrained in Brazilian culture, often associated with humble origins and nourishing properties. It is considered a comfort food and a source of energy, particularly after a long night or during colder months.
Popular Hangover Cure
Caldo de Mocotó is widely consumed as a hangover cure in Brazil. Its rich broth and nutrients are believed to replenish electrolytes and ease discomfort after excessive alcohol consumption.
Symbol of Resourcefulness
The use of cow's feet, a less expensive cut of meat, highlights the Brazilian tradition of utilizing all parts of the animal and creating delicious meals from humble ingredients. It's a testament to resourcefulness and culinary ingenuity.
Regional Variations
Recipes for Caldo de Mocotó vary significantly across different regions of Brazil, reflecting the diverse culinary traditions and available ingredients in each area. Some versions include beans, while others feature different types of vegetables or spices.
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Rich, savory, and gelatinous are the defining characteristics of Caldo de Mocotó's flavor profile. The soup is deeply comforting, offering a complex combination of meaty, earthy, and herbaceous notes.
The base flavor stems from the slow-cooked cow's feet, imparting a rich, gelatinous texture and a deep, umami-rich broth. Vegetables like potatoes, carrots, tomatoes, and onions contribute sweetness and earthiness, while herbs such as parsley and cilantro add freshness. Garlic and chili peppers (if added) bring pungency and heat, balancing the richness of the broth. The final flavor depends heavily on the specific region and cook's preference, as recipes vary widely.
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Preparing the Cow's Feet
Thoroughly clean the cow's feet, removing any hair or impurities. Soak them in water for several hours, changing the water frequently, to help eliminate any strong odors or flavors.
Slow Cooking is Key
Cook the cow's feet slowly over low heat for several hours (or even overnight) to extract maximum collagen and create a rich, gelatinous broth. A slow cooker or pressure cooker can be used to expedite the process.
Skimming the Impurities
During the initial stages of cooking, skim off any foam or impurities that rise to the surface of the broth. This will help ensure a clearer and cleaner-tasting soup.
Seasoning to Taste
Season the soup generously with salt, pepper, and other desired spices. Taste and adjust the seasoning throughout the cooking process to achieve the desired flavor profile.
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