Beef Trotters (Paya)

Beef trotters (paya) are cow feet, made up of skin, cartilage and bone, which release a large amount of collagen over long cooking to produce an exceptionally rich, gelatinous broth that sets firm when chilled. Larger and richer than goat trotters.

Thaw and rinse thoroughly, then simmer for 5 to 7 hours, or pressure cook, until the broth is silky and the tender pieces slip from the bone. They are the base of a hearty beef paya and of collagen-rich bone broths valued as a traditional food for joints and gut health. Skim the surface as it simmers for a cleaner result. Cook them low and slow; the collagen only surrenders with time.