My Bubby alwats made p’tcha (galarita) and kept it in an enamel pan in the basement fridge. I was the only grandchild who enjoyed it, but she used to make it when she knew my Uncle was coming to visit. He LOVED her meat jelly and she loved him. He was the only boy of three girls.
Her recipe was from years of trying different tastes, but she brought it with her from Galicia
Basically you either love this or you hate it. The way of enjoying it (for me) is with a thick piece of toasted challah.
1 package p’tcha bones (cut up cows knees basically. Ask your butcher)
1 package stew meat
1 medium cooking onion
1 large carrot
1 large celery
2 tbsp vinegar
1 tsp salt
1-2 dried bay leaves
1 tsp garlic powder
Boil the cows feet for about 5 minutes and thoroughly rinse the bones and discard the foamy guck that comes to the surface. Place back in pan with stew meat, other vegetables and spices. Add water to JUST cover bones. (Use a medium saucepan that the bones will cover the bottom completely and not be on top of one another with no room in between). Bring to boil and then turn down to simmer for 4-6 hours.
Take out bones and pull off all meat and cartilage from them then throw away the bones. Dice stew meat and cut up cartilage and meat into fine pieces. Put into Pyrex pan (metal does something weird with this so it has to be Pyrex). Drain broth into pan and refrigerate over night. I cut up the carrot and put it in and discard everything else but if you want plain jelly you don’t have to keep the carrot. Scrape off layer of fat and discard.