Calves’ and Pigs’ Feet

Traditional stews and braised dishes often call for a calf’s or pig’s foot to add gelatin to the braising liquid and give it more body. This gives the sauce a richer feel in the mouth and makes it easier to glaze large pieces of meat without having to reduce the liquid too much. Calves’ and pigs’ feet work equally well, but pigs’ feet are smaller and usually easier to find. Pigs’ feet should be split in half lengthwise; veal feet, since they are bigger, should be quartered by being split both lengthwise and crosswise (have the butcher do this for you). Before using pigs’ or calves’ feet, blanch them by putting them in a pot of cold water, bringing it to the boil, and boiling them for 15 minutes so that any scum they throw off won’t end up in your stew or pot roast. After blanching, rinse them thoroughly with cold water.