Mocotó

Mocotó is a deeply comforting peasant stew from Brazil's impoverished Northeast (Nordeste), built on the collagen-rich trotters of cattle. Slow-cooked until the gelatinous trotter meat falls from the bone and the broth turns to an unctuous, lip-coating liquid, mocotó is served with white beans, cassava, and a vinegar hot sauce. It is now celebrated in São Paulo's vibrant working-class bar culture.

Serves: 6

Ingredients

• 1.2 kg (2.7 lb) cow's trotters (mocotó), cut into sections
• 400g (14 oz) dried white beans (feijão branco), soaked overnight
• 1 large onion, finely diced
• 8 garlic cloves, minced
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 dried chilli or 0.5 tsp chilli flakes
• 2 tbsp (30ml) neutral oil
• 300g (10 oz) cassava (mandioca), peeled and cut into chunks (optional)
• Salt and black pepper
• Fresh parsley and spring onions, to finish
• White rice and hot sauce, to serve

Instructions

1. Blanch trotters: place in a large pot, cover with cold water, bring to a boil, and simmer 10 minutes. Drain and rinse well to remove impurities.
2. In a large heavy pot or slow cooker, fry onion in oil over medium heat until golden, 8 minutes. Add garlic, cumin, paprika, and chilli — cook 2 minutes.
3. Add trotters, drained soaked beans, bay leaves, and enough water to cover by 5cm (2 inches). Bring to a simmer.
4. Slow cooker: cook on low 8-10 hours. Stovetop: simmer gently, covered, for 3-4 hours, checking water levels.
5. After 2 hours (stovetop) or 6 hours (slow cooker), add cassava chunks if using. Continue cooking until cassava is tender and trotters are falling off the bone.
6. Remove trotters, pull any meat from the bones, and discard bones. Return meat to the pot.
7. Season with salt and pepper. Stir in parsley and spring onions. Serve over white rice with hot sauce.

Cook's Notes: Ask the butcher to cut the trotters into 5cm sections — this exposes the marrow and helps the broth thicken. The gelatine from the trotters will make the broth set to a jelly when cold — this is the mark of a proper mocotó. Leftover stew reheats beautifully and improves on day two.