Ingredients for Lamb Trotter Soup (Paça Çorbası)
- 8 lamb trotters
- 1 dessert spoon (about 2 tsp) salt
- 2 tablespoons flour
- Vinegar and garlic, for serving
How to Make Lamb Trotter Soup (Paça Çorbası)
- Singe the 8 lamb trotters over an open flame. Scrape the singed areas with a knife, then rinse thoroughly.
- Soak overnight in a bowl of water with vinegar and refrigerate.
- The next day, place them in a pressure cooker (a regular pot also works, but cooking will take much longer). Add enough water to cover and cook in the pressure cooker for 45 minutes. If using a regular pot, this will take 2–3 hours.
- Once cooked, transfer everything to a pot. Add 1 dessert spoon (about 2 tsp) of salt.
- In a separate bowl, mix 2 heaping tablespoons of flour with some of the broth ladled from the pot. At this stage, it is very important to add the broth little by little and stir immediately to prevent lumps. Pour the flour mixture over the trotters in the pot. Stir everything together, bring to a brief boil, then remove from heat.
- Serve with garlic mixed in vinegar. Enjoy your meal...
Tips & Tricks
- If you don't have the chance to soak overnight, you can cook the trotters right after singeing — there's no strict rule that says you must soak them. However, if you do have the time to soak them, the flavor of the soup will be noticeably better.
- Adding garlic mixed with vinegar at the serving stage — rather than during cooking — is what gives the soup that true "restaurant-style" flavor.
Have you tried tripe or trotter soup? Then why not try the Curing (Tuzlama) recipe at home too?
