If you’d rather eat feet than stand on them, animal hooves—a.k.a. trotters—are showing up on trendy fall menus. Gelatinous and earthy, with a subtle smokiness, pig’s feet are pan-fried from hoof to shin and served with chestnut purée at 5 Ninth. And at Vento and Cafe des Artistes, calf’s feet are in. “It’s a textural attraction,’’ explains Vento chef Martin Burge.