Cow Foot

Thoroughly clean the cow foot pieces by scrubbing them under cold running water, then singe off any remaining hair using an open flame. Chop into manageable pieces if not already done by your butcher.

Place the cleaned cow foot pieces into a large heavy-bottomed pot and cover completely with cold water. Bring to a boil and blanch for 10 minutes, then drain and discard the water to remove impurities.

Return the cow foot to the pot and add fresh water sufficient to cover the pieces by at least two inches. Add the chopped onions, pimentos (allspice berries), and sprigs of thyme.

Bring the pot to a rolling boil over high heat, then reduce the heat to a low simmer. Season generously with salt and pepper, stirring to combine.

Cover the pot and allow the cow foot to slow-cook, checking periodically and skimming any foam or fat that rises to the surface. Add more water as needed to keep the pieces submerged throughout cooking.

Continue simmering until the meat is completely tender, the skin is soft and gelatinous, and the broth has thickened to a rich, glossy consistency. This may take up to 3 hours total depending on the size of the pieces.

Taste the broth and adjust seasoning with additional salt and pepper as needed. Remove and discard the thyme stems before serving.

Ladle the cow foot pieces and generous amounts of the thick, gelatinous broth into deep bowls and serve hot, accompanied by white rice or hard dough bread if desired.