Tasty, beef feet are rich in collagen, a protein present in the skin and tendons of animals. In butcher shops in Brazil, they are sold without the skin and the nails, blanched and ready to go to the pot. They are the main ingredient of the invigorating Caldo de mocotó, a beef foot broth commonly served in Rio de Janeiro and in several places in the Northeast, and can also be added to soups and stews. The collagen is the main ingredient, as well, used to prepare the confection Geleia de mocotó at home. In the Northeast region, beef feet are called mão-de-vaca (literally, “cow hand”).