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Pipius claw

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PipiusClaw

A plate of pipius claw

Pipius claw was a traditional Klingon dish.

In 2364, Commander Korris and Lieutenant Konmel enjoyed replicated Omat'Gri tea and pipius after being rescued by the USS Enterprise-D. (TNG: "Heart of Glory")

Commander Riker sampled a dish of pipius claw when he attempted to acquaint himself with Klingon culture prior to his temporary assignment aboard the IKS Pagh in 2365. (TNG: "A Matter Of Honor")

Property master Alan Sims created this dish by using chicken feet, cut off the middle "toe" and deposit into a base of liquid. (TNG Season 2 DVD special feature "Departmental Briefing Year Two: Production - Props")
In non-canon, Neelix's Star Trek Cookbook suggests quite plainly that pipia (plural for pipius) are actually crustaceans, or at least wetland and ocean bottom dwellers. The book also makes a note that this dish is unusual among Klingon meat dishes in that it is "tame" meaning served dead.

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