||It has been suggested that this article be merged with Pork jelly and Pihtije. (Discuss) Proposed since November 2011.|
In Eastern Europe, Jews served p'tcha with chopped eggs on Sabbath. In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer at Jewish weddings. 
The “Encyclopedia of Jewish Food" describes it as a delicacy made from one of the least expensive parts of the animal. 
Due to its unappealing appearance, ptcha garners fewer and fewer fans in America and is, in fact, on the endangered list. It appeals to the older generation, who feel sentimental toward this humble peasant dish.