HOME > Chowhound > Kosher >


Does anyone ellse make petcha?

I make petcha every once in awhile-
do u serve it hot or jellied?
lemon, vinegar?

  1. Click to Upload a photo (10 MB limit)
  1. Only Torquemada, if he's still alive. I'd confess to anything if I were confronted with p'tcha.

    1. No. I tasted it once. It tasted like the scuzz left in the bottom of a chicken roaster.

      1 Reply
      1. re: SoCal Mother

        It is a very didfficult food to make properly. My mother, A"H, made an excellent petcha but I've never tasted any as good since. In fact, most that I have tasted would make me want to never taste it again!! If it is made correctly, it is very good, and if it not made perfectly, it is one of the worst foods on earth, even worse than the scuzz in the bottom of a chicken roaster!

      2. Yes, I make it, and it's delicious, but definitely an acquired taste. It's not something you taste for the first time as an adult, and then you like it.
        I would never serve it hot because that makes even me sick, but I put it in a pyrex or aluminum tin until it's cold and jellied.
        I generally serve it with horseradish on the side, which people seem to like. Otherwise I'd probably sprinke it with a bit of vinegar. As I'm writing this, I'm thinking malt vinegar, which I sprinkle on fried fish, might be nice.

        1. yes, both the original with calves feet and a version with chicken wings as taught to be by my ex-MIL.

          Always served it cold/jelled and with lemon/pepper.

          I also always serve gefilte fish cold/jelled with lemon pepper, not horseradish

          My kids won't eat this and don't even want to be in the same house when it is cooked or served

          1. My MIL made it for me once.


            Every so often, when she's feeling generous, my wife will buy some for Shabbos, but insists it be kept in a bag in the fridge, away from all the normal-person food.

            My mother makes it with plenty of lemon and garlic.

            1. i add for flavor-flat leaf parsley, long peppercorns and multi colored peppercorns

              1. I've made it before and I like it although it is a bizarre food. My husband refers to it as "garlic jello"! I thought it was always served cold. I always put sliced hard boiled egg in it as well as a little cooked carrot. After the broth was cooked I added some fresh crushed garlic to it and chilled it so it would gel. I though I was the only person under 80 that made it and actually liked it!

                1. I heard of petcha but have no idea what it is. Google says that is Calves' Foot Jelly, is that it?

                  4 Replies
                  1. re: MartyB

                    It is, indeed, calve's foot jelly. But that's only part of the story. One of the earlier posters called it garlic jello, and that's pretty accurate. The reason most non-kosher gelatins are non-kosher is that they are made using bones of non-koshe animals - I always heard that it was was, specifically pig bones, but that might be a myth.

                    Did you ever notice how chicken soup gels when it's cold? That's because of the chicken bones that were used in the soup. In the case of petcha, calves' bones are boiled for a very ong time and garlic, lots of it, is added for flavor. Then it's cooled. I like it, but it's not for everyone.

                    1. re: MartyB

                      yes,calves/or cow foot
                      feet r cooked with water-onion-garlic salt/pepper for at least 2hours
                      strain liquid-cut cartilege off bone and place in liquid
                      cool in refigerator
                      some ppl place sliced hard boiled egg on bottom

                      1. re: MartyB

                        Yes, it's calf's-foot jelly. If you read books from the 19th century you will constantly come across it as a food that is given to sick people. That's because it's easy to get down, and full of calories, so it was ideal for people who have no appetite and have to force themselves to eat; it was the Ensure(TM) of the day.

                      2. i make terrine. its the same thing.

                        4 Replies
                        1. re: Moishefrompardes

                          But terrine has actual meat in it. That's the thing I find so disconcerting about petcha - with the way it tastes, I expect to bite down on a chunk of meat ... but instead it's just kind of wiggly undefined "stuff."
                          Funny story: We call petcha "gala," or, affectionately "garlic erasers" (referring to texture). Last Erev Shabbos, right after I saw the topic introduced on CH, I told my son we had been invited to the home of elderly neighbors, whom he had not yet met, for Shabbos lunch. His immediate, fearful reply: "They won't make me eat gala, will they?"

                          1. re: almond tree

                            Gala as in galoretta? My old boyfriend's parents were from Poland and that's what they called p'tcha, as my mother called it.

                            None for me, thank you!

                            1. re: Kate is always hungry

                              how can u compare horseracing to calves feet?
                              depends on where family lived

                              different strokes for different folks-

                              almost like non-kosher items
                              people have all different tastes-some ppl like headcheese,pickled pigs knuckles, etc.

                              1. re: Kate is always hungry

                                I've heard it called "galarita." Guess that gala is a shortened form.
                                Still don't care for it, no matter what it's called.

                          2. We make it for special occasions - Chanukah, Yom Tov etc. We usually serve it cold, but some of my family members like it hot. Just make sure it has lots of garlic!

                            1. My Gramma taught me to make percha when I was 16. I am now 71, and continued to make it for my father and uncles until they died and still make it now about 3 times a year for my self, my husband and a few friends who also eat it but dont make it. I LOVE it.!