Feet are exceptionally rich in gelatin. For this reason, they are added to soups, stews, and stocks to add richness and body. Indeed, some stews made with feet, such as Tripes à la Mode de Caen, may be so rich in gelatin that not only do they solidify when cold but they can even be unmolded and sliced like cold cuts.

Pig's feet are readily available in most markets. Calf's feet and ox's feet are also available, but often only on the wholesale market.The feet from older animals have less gelatin. If a recipe calls for a calf's foot but none is available, in most cases you can substitute two pig's feet.

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