Thoroughly wash the cow foot in water mixed the vinegar and the juice from the lime/lemon. Drain all the water away.
Place the cow foot in a pot with about a inch of ginger and cover the cow foot with hot water put to scald for 5-10 minutes then drain the water away.
Season the the cow foot with the all-purpose seasoning, salt, garlic, onion, pimento, scallion, 1 tsp of grater ginger, browning. Leave to marinate for about a hour or two.
Put about 3 tbsp of cooking oil in a pressure cooker to heat on medium fire. Once the oil is hot, had marinated cow foot to the pot to brown. Stir constantly to make sure all sides are brown.
Pour enough water or beef stock to just about cover the cow foot in the pressure cooker. Fasten the pressure cooker and pressure the cow foot for 30 minutes.
After about 30 minutes, remove the pressure cooker from the heat and let it cool before opening. Make sure the cow foot is tender.
Put the pot back on the fire at low heat. Stir in the butter bean, add the thyme and whole scotch bonnet pepper. Cover (not with the pressure cooker lid) and let the pot simmer for 5-10 minutes. If you want the cow foot spicy, bust the pepper.