Mocoto

Apparently, it is all of these things, as well as a popular Brazilian dish.

Mocoto is renowned throughout Brazil, as a remedy for hangovers. It apparently gives one strength to survive the day.

It's also, apparently, the ideal tonic for headaches, sore stomachs, and skincare.

Sold in a gel form, which one can heat and tomar (drink), Mocoto is the ideal last resort. If nothing else works you really must try Mocoto. Perhaps that's why a contemporary Brazilian restaurant in London chose to call themselves Mocoto?

Mocoto (pronounced mao / kao / tao) certainly sounds better than the english translation of "cow hoof stew ".

There are two varieties. One made by the people of Bahia, and the other made by the Gauchos of Southern Brazil. Traditionally served at lunchtime here are the recipes for both.

Mocoto A Baiana

Ingredients

• 2 or 3 cow hooves
• 3 onions, roughly chopped
• Salt to taste
• 3 cloves of garlic, finely chopped
• 300 grams of bacon, roughly chopped
• 6 tomatoes, roughly chopped
• 1 bunch of green onions, and parsley, finely chopped
• A good pinch of black pepper
• 3 Marleguetta Peppers finely chopped (any hot red pepper will do)
• Olive Oil
• 4 slices of slightly stale thick white bread cut into cubes
• 4 tbsp Butter to make croutons

Method

1. Place the cow feet in cold water for an hour.
2. Remove and wash clean.
3. Cover with water in a clean pot, bring to the boil, and simmer until the cows feet are soft.
4. Set water aside
5. Remove cows hooves with a slotted spoon, and shred the fat from the feet.
6. Chop the cows feet as small as possible.
7. Fry bacon, garlic, onions, tomatoes, marleguetta peppers, and chopped cows feet , in olive oil for 3 minutes.
8. Add 2 ladles of the water used to cook the cow feet.
9. Simmer until thickened.
10. In the meantime, fry butter and toss bread cubes for 2 minutes until lightly brown
11. Remove onto self absorbent paper
12. Ladle thickened stew into bowls
13. Garnish with chopped spring onions, parsley, and croutons
14. Serve hot

Or if preferred strain the liquid, and refridgerate, to be used when in need.

Mocoto Gaucho

Ingredients

• 2 cow hooves
• 2 kg of tripe
• 1/2 a cows stomach
• 3 bayleaves
• 6 onions
• 500 grams of tomatoes
• 3 cloves of garlic, finely chopped
• Salt to taste
• 12 black pepper corns
• 2 cups of rice or white Borlotti beans
• Parlsey and spring onions,finely chopped

Method

1. Place the cow hooves, tripe, and stomach in a pressure cooker
2. Cover with water, add peppercorns, bayleaves, and cook for 40 to 50 minutes.
3. Leave to cool.
4. Remove the hooves, tripe, and stomach, and 2 ladles of the water.
5. Refridgerate overnight.
6. Shred the fat from the feet, and chop the feet, tripe, and cows stomach.
7. Fry onions, tomatoes, garlic, tripe, cows feet, and stomach.
8. Fry for 3 to 5 minutes, before adding water.
9. Add rice or borlotti beans.
10. Cook until rice or beans are el dente.
11. Garnish with chopped spring onions and parsley.
12. Serve hot.

Now, you are ready to tackle the day, with Mocoto!

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