P'tcha,fisnoga orgalareta (also known as "calves' foot jelly") is a traditionalAshkenaziJewish dish. It is a kind ofaspic prepared from calves' feet.[1] The name appears to derive from the Turkish wordspaça çorbası, or "leg soup".[2]
In Eastern Europe, Jews served p'tcha with chopped eggs onSabbath. In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer atJewish weddings. TheEncyclopedia of Jewish Food describes it as a delicacy made from one of the least expensive parts of the animal.[3]
TheSecond Avenue Deli inManhattan was one of the few Jewish restaurants in the United States that still served p'tcha, but does no longer. Given the small and dwindling customer base, p'tcha is made to order upon request.[4] In 2017, akosher deli opened inMiami that serves p'tcha.[5]
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