Cow's trotters

Cow's trotters, also known as beef feet, are a type of offal that comes from the foot part of a cow. They are used in various cuisines around the world, including in Europe, Asia, Africa, and the Americas.

Description

Cow's trotters are the feet of a cow. They consist of the hoof, skin, bones, and tendons, but contain no muscles. The texture of the trotters is gelatinous, and they are often used in cooking to add body to broths and stews.

Preparation

Before cooking, cow's trotters are usually cleaned and blanched. In some cuisines, they are also dehaired and the hooves are removed. They are then typically slow-cooked in order to break down the tough connective tissues and extract the gelatin.

In Cuisine

Cow's trotters are used in a variety of dishes around the world. In Europe, they are used in dishes such as pieds de boeuf à la Sainte-Menehould in France, and potted meat in England. In Asia, they are used in dishes like paye in Pakistan, and pho in Vietnam. In Africa, they are used in dishes like mogodu in South Africa, and pepper soup in Nigeria. In the Americas, they are used in dishes like menudo in Mexico, and souse in the Caribbean.

Nutritional Value

Cow's trotters are high in collagen, which is beneficial for skin health. They are also a good source of protein, and contain various vitamins and minerals, including calcium, iron, and zinc.

See Also

• Offal
• Tripe
• Oxtail
• Bone marrow

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