_lppaiva
Member
- Joined
- Jul 30, 2019
- Messages
- 116
You have traditional dish called mocoto or mocotó.
Dude, I completely forgot about that. Brazil actually has some pretty glycine rich dishes if you stop and think about it. Mocoto, dobradinha, buchada, etc I have to try rabada as well, but rabo de boi is too expensive to consume consistently. I don't know if you need it, but I eat a lot of borboleta da pá. I don't know if you can find it. It theoretically isn't a fatty cut, but when I cook it in the pressure cooker with some potatoes, the broth is SOOO Gelatinous I doubt it doesn't have a considerable amount of gelatin. It doesn't compare to bone or chicken feet broth, but it's still pretty good, and you don't discard anything since you eat the meat.
Nice to see a Brazilian here, finally someone who understands the struggle. Você mora no interior? Estou pensando em me mudar para ter acesso a comida mais fresca, mas não sei se seria o caso ou se estou me iludindo. Anyway, I experimented with chicken feet and had a much richer broth, more firm. But I have seen studies showing cartilage and bones have a lot of toxic metals, and since here in Brazil we don't have contact with farmers in the city or adequate information about the cattle, I prefer to use Gelatin from "beef broth" rather than bone broth.
I will be trying mocoto, thanks!