page_title: Cow's trotters
section_title: Dishes
hierarchical_section_title: Cow's trotters / Dishes
caption_attribution_description: English: Soto Kaki (cow's foot tendons soup), a popular Betawi recipe served in a famous traditional Warung at Mencos area, near Salemba Tengah, Central Jakarta.
context_page_description: Cow's trotters, are the feet of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. Latin American cuisine also uses cow's trotters for several traditional dishes.
  Other than cattle, the trotters of other ungulates such as goat, sheep and pig might also consumed and used in certain dish of some cuisines' tradition.
context_section_description: Gulai tunjang, spicy cow's trotters curry in Minangkabau cuisine
  Soto kaki sapi, spicy cow's trotters soup in Indonesian cuisine
  Soto mie Bogor noodle soup uses slices of cow's trotters.
  Yam tin khwai in Thai cuisine, a spicy and sour Northern Thai soup made with the hoof of a water buffalo.
  Sagol in Korean cuisine
  Paya in Pakistan
  Khash in Armenia, Azerbaijan and Iran, also known as pacha in Iraq and Turkey
  Cow foot stew in Jamaica
  Mangqina/Mazondo in Zimbabwe
  Nkwobi in Nigeria
  Cow trotters can be used in kare-kare.
  Fattah kawara (فتة كوارع)  in Egypt.
  El Hergma/Hargma (الهركمة) or El-Ker'ine/Ker3ine (الكرعين) in Morocco. A traditional dish of cow's, calves' or lamb's trotters/feet with a base of chickpeas and a spicy (watery) sauce.
caption: Soto kaki Betawi, Jakartan cow's trotters soup
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