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r : 22 September 2004 • 5:43AM -0400

[jewish-food] pitcha
by Judy Bart Kancigor


I've got a really dumb question for you this time. Has anyone out there ever really made pitcha using calves' feet?

I am trying to figure out my aunt's recipe. It calls for 6 calves feet, but that sounds like an awful lot to me. All the recipes I see call for one. Just how big are those things anyhow??? She says to have the butcher cut them into 3-inch long pieces leaving the marrow intact. First of all, is there marrow in the feet?? Do you think she meant 6 (3-inch) pieces and not 6 feet? I'm trying to envision the size pot I would need for 6 feet, and unless calves were really tiny in the shtetl I'm thinking if the feet don't fit I must acquit. What say you???  JudyK
PS Are these things even available anymore????

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