The feet and trotters of slaughtered animals have to be blanched and cleaned before any other use. They can then be fried, braised, grilled (broiled), poached...

Calves' feet are used primarily as a source of gelative in stock. They are usually cooked in a white court-bouillon for approximately 2 hours.

Pigs' trotters are usually simmered for 4 hours in water with carrots, leeks, onion studded with cloves, celery and a bouquet garni.