Calf's foot

The calf's foot is the lowest and smallest part of the hind or front leg of the calf . It contains little meat and is rich in bones and connective tissue . Calf's foot is usually boiled in order to obtain the gelatine contained in the connective tissue in addition to its aromas . It is therefore one of the traditional ingredients of meat broth , especially if it is to be used with brawn or aspic .

The meat of pre-cooked veal's feet is part of various traditional dishes, often braised , fried or breaded with other ingredients . Like ox mouth , it is also used in salads .

In preparation are veal feet - mostly already from the butcher - blanched and split lengthwise.