Cocido is one of the traditional broths of the Dominican Republic and is prepared not only with cow feet, but also with pork feet, goat feet, tripe (mondongo), or a mix of tripe and pork or beef feet, known as "patimongo." These dishes are highly appreciated by Dominicans, especially for special celebrations, and they are also commonly enjoyed in cold weather or when it rains.

Regarding the history of cocidos, stews, or "caldosos" as they are called in Europe, researchers indicate that the earliest culinary references are found in Spain between the 13th and 14th centuries, introduced by Jewish culture in that nation. The Royal Spanish Academy defines it as a stew made with legumes, vegetables, meats, and other ingredients, and places its origin as a dish with Spanish-French influence.

Consumption data indicate that it is prepared mostly during the period of abstinence in Lent. During these dates, no meats are added, which is why the dish is called "vigilia." A Dominican-style cocido is a stew or broth made in a pot or caldero with water, in which meats, sausages, potatoes or carrots, vegetables, chickpeas, and seasonings are cooked together. It is generally served with rice and avocado.

Cow feet are part of the extremities of cattle that arrived on the island as a food tradition with the Spanish, since this animal did not exist in these lands. However, its preparation underwent important transformations thanks to African contributions, who incorporated seasonings typical of enslaved Africans into their culinary preparations.

In the past, in Dominican cooking this dish was always linked to the lower classes, due to its low cost and the ease of obtaining these parts of the cow. In Dominican popular culture, as with other stews, this dish is prepared for people with a hangover, for those who are weak, or who have low levels of nutrition.

Some specialists claim that cow-feet cartilage contains a large amount of bovine protein. Juan Febles mentions this in his article titled "Cocido de patas de vaca," published in the "Platos dominicanos" section of the Dominican School of Food and Beverages portal.