Cow's trotter

The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine.

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.

Cow's trotters do 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.