Petcha
*4 calf’s feet split into 4 inch pieces.
6 gloves of garlic peeled and sliced
1 large onion cut in half
2 tbsp kosher salt
½ tsp pepper
¼ tsp seasoned salt
water
Wash feet with hot water.
Place in a large heavy pot with salt, garlic, onion,
seasoned salt and pepper.
Cover with water and bring to a boil. (Water should be
about 2 ½ inches above the bones).
Reduce heat and simmer about 4 hours till meat
separates from the bones.
Taste for balance of spices.
May be served hot at this point.
If you prefer the strained chilled version:
Remove meat and cartilage from bones and cut into
small pieces.
Bang bones in a bowl to remove marrow.
Discard all other solids and strain liquid mixture
into glass or ceramic baking dish.
Refrigerate.
(Will become gelatinous).
Skim off any fat when thoroughly cooled.
Cut into squares and serve as an appetizer.
You may also add peeled hard boiled eggs to the liquid
before refrigerating.
*Calf’s feet can be purchased at a kosher butcher.
(There is no way to explain the sounds of a family
sitting around the dinner table sucking out the marrow of the bones and
knocking them against their plates so they don’t miss one morsel!)
Jewish/Eastern European Recipes