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Acow's trotters is the culinary term for thefoot ofcattle. The cuts are used in various dishes around the world, especially inAsian,African,French, and theCaribbean cuisine.[1] Latin American cuisine also uses cow's trotters for several traditional dishes.
Other than cattle, the trotters of otherungulates such asgoat,sheep andpig might also be consumed and used in certain dish of some cuisines' tradition.
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Cow's trotters do not contain any muscles ormeat; other than bones and toe hoof, it mainly consists of skin,tendons andcartilage. In cuisine, the trotters' cuts are mainly valued for its unique texture—agelatinous rather chewy soft texture of its tendons and skin, and also a richbroth produced from its bones. Nevertheless, to acquire a pleasant soft texture, a prolonged time of cooking, orpressure 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 recognizeshanks. Nevertheless, the cut is often included as part of beef shank.
InIndonesian cuisine, cow's trotters is considered as a delicacy. Thegulai tunjang orgulai kaki sapi is a popular spicy cow's trotter curry inPadang cuisine. Whilesoto kaki sapi is a type of traditional spicySoto soup made of bits of tendons, cartilage and skin from cow's trotters. The soup is popular in Indonesia, especially inBetawi cuisine.
