Mocotó

Nutrition · per serving

Steps

1. 1

   Rinse the split cow foot and tripe very well under cold running water. Pat dry. Mince the garlic, dice the onion and tomato, chop the chili, and chop the parsley. This mise en place is important because once pressure-cooking starts, the rest moves quickly.

   800 g split cow foot, cleaned250 g beef tripe, cleaned and cut into strips20 g garlic, minced120 g onion, finely diced120 g tomato, diced10 g fresh red chili, finely chopped15 g parsley, chopped
2. 2

   Heat the oil or tallow in a pressure cooker over medium heat. Add the onion and cook for 3-4 minutes until softened, then add the garlic and chili and cook for 30 seconds until fragrant. Stir in the tomato and cook 2 minutes until it starts to break down; this builds the base flavor.

   20 g neutral oil or beef tallow120 g onion, finely diced20 g garlic, minced10 g fresh red chili, finely chopped120 g tomato, diced
3. 3

   Add the cow foot and tripe to the cooker. Season with salt, black pepper, and the bay leaf, then pour in the water. Scrape the bottom well to release any browned bits so nothing scorches under pressure.

   800 g split cow foot, cleaned250 g beef tripe, cleaned and cut into strips8 g salt2 g black pepper1 bay leaf1.2 L water
4. 4

   Lock the lid and bring to high pressure. Cook for 35 minutes at pressure. The cow foot should become very tender and release gelatin, and the tripe should be soft but still pleasantly textured. If your pieces are especially large or tough, add 5 more minutes.

5. 5

   Release the pressure naturally for 10 minutes, then vent the remaining pressure carefully. Open the cooker, remove the bay leaf, and simmer uncovered for about 8 minutes to slightly reduce the broth if needed. Stir in the chopped parsley from the stew base. The finished mocotó should be rich, glossy, and lightly thickened from the collagen.

   1 bay leaf15 g parsley, chopped
6. 6

   Taste and adjust seasoning if needed. Ladle into warm bowls and finish with the remaining parsley and a final grind of black pepper. Serve hot.

   10 g parsley, chopped1 g black pepper

Origin & History

Mocotó is a traditional Brazilian dish made from cattle feet, prized for the rich broth created by slowly extracted collagen and gelatin. It is especially associated with home cooking, botecos, and hearty regional food traditions, with variations found across Brazil that may include beans, vegetables, or extra offal.