Cow Foot (large Cut) x3
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Description
Cow Foot (Large Cut) x3 is a collagen-rich cut prized for its gelatinous texture once slow-cooked — the classic choice for Nigerian cow foot pepper soup and Caribbean cow foot stew. The connective tissue breaks down into a rich, sticky broth with long, gentle simmering, giving the dish real body that leaner cuts can't match. This pack of three large pieces suits a generous pot for the family.
How to cook
- Thaw overnight in the fridge — never at room temperature.
- Clean thoroughly, then simmer low and slow for at least 1.5-2 hours (or pressure cook to speed this up) until the meat is tender and the connective tissue has softened.
- Season with scotch bonnet, uziza, uda, ehuru and crayfish for pepper soup, or with thyme and pimento for Caribbean-style cow foot stew.
Storage
- Keep frozen at -18°C until ready to cook. Defrost in the fridge, cook within 24 hours of thawing, and reach a minimum internal temperature of 75°C before serving.
Frequently asked
Why does cow foot need such long cooking?
The connective tissue and collagen need extended, gentle heat to break down into a soft, gelatinous texture — rushing it leaves the meat tough.
Is this meat halal?
Yes — this product is halal-certified, with certification displayed on the pack.
Product Ingredients
Product Ingredients
Allergen Information, This product contains traces of ...
Allergen Information, This product contains traces of ...
Nutrition Facts per 100g/ml
Nutrition Facts per 100g/ml

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