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P'tcha (also known as "calves foot jelly") is a traditional Ashkenazi Jewish dish prepared from beef bones, similar to an aspic.

In Eastern Europe, Jews served p'tcha with chopped eggs on the Sabbath. In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer at Jewish weddings.

The “Encyclopedia of Jewish Food" describes it as a delicacy made from one of the least expensive parts of the animal.

See also

• Jewish cuisine
• Israeli cuisine
• Ashkenazi cuisine

References

1. The Complete Passover Cookbook, Frances AvRutick,Jonathan David Company, 1981. ISBN 0824602625 p. 26
2. Jewish foods to bring back
3. Jewish foods to bring back

• Food article at USCJ.org

• Jewish cuisine