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Who eats cow's feet?

... ok, cow's hooves ... and I mean what cultures eat them and how ... I know they are chew toys for doggies so we don't have to go there.

I know a local Bay Area restaurant that serves Carribean food serves cow foot soup. I've had Mexican beef soup with big pieces of cow's foot in it.

An Oakland market sells cow's feet ... they look nice too. What are other cow foot dishes.

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  1. Probably the same folk who eat pig's feet. I know you can curry them along with the knee "caps" until the jelly oozes out, but it's not something I'd eat.


    1 Reply
    1. re: TexasToast

      You know, that's probably true. I'm of Polish ancestry. Although cow's feet are not part of that cuisine, pig's feet are. I like the gelaneous texture of pigs feet, so I liked the similar texture with cow's feet.

    2. Ecuadoreans have a soup called Caldo de Pata (cow's foot soup). Hominy is another ingredient in this soup which makes it quite tasty.

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      1. re: sandrina

        Jamaican cowfoot soup is also good.

      2. Years ago I tried to duplicate a friend's grandmother's recipe- Panamanian. After bllnching the cow's feet, they were simmered till chewable with thyme, pepper, yucca chunks, of course onion & garlic, and finished with drop dumplings (the kind you drop into the stew and close lid on for 20 minutes to steam thru). I actaully grew quite fond of it- the texture was chewy/gelatinous but also very tasty.

        1. If you've eaten standard issue hot dogs, you've probably eaten cow hoof...you just didn't know it or see it.

          1 Reply
          1. re: ML8000

            ML8000, Actually anyone whose ever enjoyed a bowl of Jello has eaten cows feet.

          2. A Jewish dish, jellied calves' feet is called petcha-my grandfather used to eat it, I never felt mooved enough to try it

            1. There is also a Pakistani dish made with cows feet. It's pronounced 'Piyah'. I'm sure they must have it at Shaheen's in Jackson Heights. It's like a thick gravy simmered with spices and the cows feet. Served for breakfast typically.

              1. I love braised cow's feet, made in a similar fashion as Chinese pig's feet - with soy sauce, sugar, salt, ginger, and a healthy dose of star anise (plus what ever other spices piques my interest that I can find in the pantry ...)

                1. Practically every carniceria in Chicago sells cow's feet. Some independent stores with diverse customer bases such as Tony's and HarvesTime carry them as well. Indeed, Tony's had cow's feet in their ad last week at 69 cents/pound.

                  The Mexican population in Chicago tends to be from central and southern Mexico with few from the northern states. We also have a substantial number of Salvadorans and Guatemalans. Use of cow's feet seems to be fairly common in these groups. You can see a picture of sopa de pata and related discussion of Pupuseria y Restaurante Cuscatleco at http://lthforum.com/bb/viewtopic.php?...

                  1. There is a "head and foot soup" continuum that runs across the Caucasus through the Middle East and on to Pakistan. In some countries lamb is used, in others cow.

                    The dish is called something similar to Kaleh Pacheh (head-foot), and like haleem, is a very hearty early morning breakfast. Sometimes tripe is also included. It already has to cook a long time over slow heat, so why miss out?

                    In Iran, where I have had kaleh pacheh made with sheep, it was a richly fragrant broth served with a huge plate of herbs and lemon wedges. The meat, which had to be hauled out and gingerly cleaned, consisted of some piece of meat lower than a sheep shank but not actually including an identifiable hoof, and sheep tongue. If there was actually a head in there, it wasn't in our three bowls so I guess someone else got lucky.

                    The meat itself was meltingly soft, although I liked the broth better - like an unfamiliar but rich consomme, vaguely recalling the flavour profile of pho after handfuls of herb and a squeeze of lemon.

                    A Pakistani dish called Paya made with calf or goat feet is pretty easy to find in US restaurants. The meat falls off the bones and is eaten with a rich gelatinous gravy. I have to admit I prefer haleem!

                    1. I've never eaten cow's feet but I've seen it on Jamaican restaurant menus and have seen several people eating and apperently enjoying them.My new nephew in law is Hatian and says he loves them too

                      1. I eat it - good stuff, although I like pig's feet even more and "pied de porc" sounds quite elegant, non? But then again, give me anything that a meat and potatoes kind of guy would find particularly repulsive and I'm in heaven :)

                        1. My mother used to make a type of aspic dish (Polish/Jewish recipe) with cow's /calves feet.
                          Just salt & stacks of finely chopped garlic & simmered for 8 hours- then remove bones & stir mixture into a flat dish to set in the fridge Makes the greatest meat aspic dish.

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                          1. re: bobcat67

                            my aunt used to make this as well.....only i think she also added a sliced hard boiled egg to the dish. it is called p'tcha, although i have also heard it referred to as gallah(sp?). i've never tasted it....somehow i was always put off by the grayish color, but my mother and her family loved it.

                          2. You can find p'tcha (aka gallah) in kosher delis in the ultra orthodox communities in Brooklyn. Kind of tastes like a garlicky meat jello. I personally love it, my wife would hurl if she simply saw it on a plate.

                            1. koreans. My mom usually makes soup of of them. Pretty good.

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                              1. I had it in a stew not too long ago at Florence's, a Ghanaian restaurant in Harlem. They also served cow skin.


                                1. In East Java, Indonesia, we have a dish called "sop kikil". Kikil is only the chewy gellatinous part of the cow's feet. I quite like the chew factor. I just recently found out that the Indonesians believe that "kikil" can make your hair darker.

                                  1. when i can get them, i use them to make bone broth.