Beef foot
An offal cut with a gelatinous texture after long cooking. Remove the bones before eating.
What it offers and why to use it
An offal cut with a gelatinous texture after long cooking. Remove the bones before eating. Simmer until the edible portion releases from the bone. Add to tripe dishes, stews or sauces for texture.
An offal cut with a gelatinous texture after long cooking. Remove the bones before eating.
From shopping to cooking
Choose
Ask for cleaned blanched jointed foot for cooking, rather than a dried product or animal food.
Store
Refrigerate and follow the supplier date. Once cooked, cool and store separately from the raw product.
Prepare
Simmer until the edible portion releases from the bone. Add to tripe dishes, stews or sauces for texture.
How to make the most of it
Good pairings
Simmer until the edible portion releases from the bone. Add to tripe dishes, stews or sauces for texture.
How to substitute it
In stews use cleaned veal snout as an alternative, adjusting cooking time for its different texture.
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