Felix Rosenthal's Petcha. Photography: Amir Menachem. Styling: Diana Linder
Felix Rosenthal's Petcha. Photography: Amir Menachem. Styling: Diana Linder

Petcha (Calves’ Foot Jelly)

A true delicacy thanks to its natural umami, Jews in Eastern Europe would usually make Petcha from calve, chicken, or duck feet.

This is the most controversial Eastern European dish, and it’s a shame because it’s a delicacy with a very rich flavor due to its natural umami. Petcha is an Eastern European dish. Jews usually prepare it from beef, chicken, or duck feet. When preparing petcha, the goal is for the stock to come out as clear and gelatinous as possible, so it is important to freeze the liquids during cooking and filter them well at the end of cooking.

Ingredients for Petcha

  • 7 oz (200 grams) Gizzards
  • 2 chicken legs
  • 14 oz (400 grams) bones knee or sirloin (t-bones)
  • 2 onions
  • 2 carrots preferably in two colors
  • 1 celery leaves from one stalk
  • 4 garlic cloves peeled


  • 1. Place the gizzards, legs, and bones in a pot, fill with water to cover + about 1.2" (3 cm) above the contents of the pot and cook for about 3 hours. Skim dirt and fats from the surface while cooking.

  • 2. Take the meat out of the pot- throw away the bones and reserve the gizzards and the legs. Strain the liquids remaining in the pot twice and return to the pot. Cook the vegetables in the liquid for about 40 minutes until they are soft, remove them from the pot and strain the liquid again.

  • 3. Remove the chicken meat from the bone and arrange the  meat, the gizzards and the vegetables in a mold. Pour the filtered liquids slowly until the contents of the mold are covered. Transfer to the refrigerator overnight.

  • 4. Take the mold out of the refrigerator a few minutes before serving and divide into portions.

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Use a 15.5″x23.5″ (40×60 cm) mold

This recipe is courtesy of “Hashulchan” website.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.