P'tcha or galareta (also known as "calves foot jelly") is a traditional Ashkenazi Jewish dish prepared from calves' feet, a type of an aspic. The name appears to derive from the Turkish words paça çorbası, or "leg soup".
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.