Cow feet are common to many cuisines. In New York, they can be found in Jamaican soups, Nigerian stews, and the occasional West Indian souse. Often you must contend with bones and unyielding connective tissue; the edible portions can be rubbery.
Veal feet are rarer. The glistening oblong inside this Uzbek osh-potche ($17.95) was tender and rich, end to end, almost beyond belief. Though the price may seem dear for the portion, know that a small gobbet goes a long way, especially when your fellow diners have fattened themselves on many earlier courses. See more from this Sunday lunch on the EIT Facebook page.
Taste of Samarkand
62-16 Woodhaven Blvd. (Dry Harbor Rd.-62nd Dr.), Rego Park, Queens
Closed from Friday afternoon through Saturday dinner