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. The
Second Avenue Deli in
Manhattan was one of the few Jewish restaurants in the United States that still had p'tcha on their menus, but does no longer. Given the small and dwindling customer base, p'tcha is now made to order upon request. In 2017, a
kosher deli opened in
Miami that serves p'tcha. ==See also==