Cow's trotters

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Cooked cow's hoof or cow's trotters, a delicacy in Uganda.

Cow's trotters are the feet of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine.^[1] Latin American cuisine also uses cow's trotters for several traditional dishes.

Other than cattle, the trotters of other ungulates such as goat, sheep and pig might also be consumed and used in certain dish of some cuisines' tradition.

Description[]

Cattle hoof and feet (trotters).

The cow's trotters does not contain any muscles or meat; other than bones and toe hoof, it mainly consists of skin, tendons and cartilage. In cuisine, the trotters' cuts are mainly valued for its unique texture—a gelatinous rather chewy soft texture of its tendons and skin, and also a rich broth produced from its bones. Nevertheless, to acquire a pleasant soft texture, a prolonged time of cooking, or pressure cooker might be employed in the process, this will extract the gelatins out of the trotters into the soup.

Traditionally, in Western cuisine, the trotters are not commonly consumed, and not included in common cut of beef, which only recognize shanks. Nevertheless, the cut is often included as part of beef shank.

In Indonesian cuisine, cow's trotters is considered as a delicacy. The gulai tunjang or gulai kaki sapi is a popular spicy cow's trotter curry in Padang cuisine. While soto kaki sapi is a type of traditional spicy Soto soup made of bits of tendons, cartilage and skin from cow's trotters. The soup is popular in Indonesia, especially in Betawi cuisine.

Dishes[]

Soto kaki Betawi, Jakartan cow's trotters soup

Thai Yam tin khwai.

• Mão de vaca, in the traditional cuisine of Cabo Verde, is a cow trotter soup made using pureed chickpeas. It is commonly eaten in the early morning hours, often directly after leaving the discotech. Cabo Verdeans frequently attest that consuming mão de vaca increases sexual stamina and prowess.
• Gulai tunjang, spicy cow's trotters curry in Minangkabau cuisine
• Soto kaki sapi, spicy cow's trotters soup in Indonesian cuisine
• Soto mie Bogor noodle soup uses slices of cow's trotters.
• Yam tin khwai in Thai cuisine, a spicy and sour Northern Thai soup made with the hoof of a water buffalo.
• Sagol in Korean cuisine
• Paya in Pakistan
• Khash in Armenia, Azerbaijan and Iran, also known as pacha in Iraq and Turkey
• Cow foot stew in Jamaica
• Mangqina/Mazondo in Zimbabwe
• Nkwobi in Nigeria
• Cow trotters can be used in kare-kare.
• Fattah kawara (فتة كوارع) in Egypt.
• El Hergma/Hargma (الهركمة) or El-Ker'ine/Ker3ine (الكرعين) in Morocco. A traditional dish of cow's, calves' or lamb's trotters/feet with a base of chickpeas and a spicy (watery) sauce.

Thlokwana in South Africa.^{[citation needed]}

See also[]

• Chicken feet
• Claws
• Offal
• Pig's trotters
• Sheep's trotters

References[]

External links[]

Wikimedia Commons has media related to Beef feet dishes.

• What to cook with Cow Trotters. - LeGourmetTV