You are what you eat & drink



During the weekend I had mocotó. The bar along the road makes it every Saturday. It is a typical Brazilian dish.

The plate was so full, I slopped it as I carried it to the table – image AV

I eat it with liberal dashes of Brazilian pimenta (chillies steeped in olive oil).

But what is mocotó?

Cows’ feet.

Bleached cows' feet in the butchers

Bleached cows’ feet in the butchers  image AV

When you buy it they cut it up into 2″ pieces ready for the pot.

What you need:

  • 1 kg  mocotó (cut to size)
  • 2 sausages chopped
  • parsley and spring onions as you like
  • 2 medium onions roughly chopped
  • 1 tomato chopped
  • 1/2 green capsicum chopped
  • 2 bay leaves
  • 2 cubes of bacon stock
  • 1 lemon
  • tomato extract
  • pepper (chillies in olive oil)

What you do:

Rub each piece of mocotó with cut lemon

One onion, stock, bay leaves and mocotó in a pressure cooker and cover with water at least three fingers above the bones. Once boiling, leave for 50 minutes. After this time the muscle should be free of the bone. If not, cook further.

Put the liquid in a blender and pulse.

Fry off the chopped sausage, rest of the onion and capsicum in a pot (not pan). Next put the rest of the ingredients in the same pot and add the contents of the blender. heat and serve.

Addition to this you can also add bucho (stomach). I like this.

You can also add other vegetables, potato, carrot, greens.

3 responses

  1. Pingback: A Promise is a Promise | Life is but a Labyrinth

  2. Never had, or seen, cows’ feet. What’s the texture like?


    December 10, 2014 at 7:00 am

    • >Vilges, soup… If you use the stomach bucho that’s a bit slimy, at first I was revolted by that, but I enjoy it now.



      December 10, 2014 at 9:42 am

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