8
ar
1/2
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2
1
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6
1/2
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#
T
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#
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T
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Calf Feet (1)
Water
Salt
Normal Options
Beef Tripe (2)
Head Garlic
Pacha Option (4)
Lamb Tongues (5)
Chili or Paprika (6)
Serve With
Salt
Garlic, chopped
Lemon Wedges
Lavash bread
Pickles, etc. (8)
Vodka, lots of it
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Make - (24 hrs -
- Put thoroughly cleaned and cut CALF FEET and TRIPE
into a big pot and cover well with cold water. Change the water often
for between 4 and 8 hours (see Note-3).
- Place Calf Feet in a suitable pot, add water to cover
and bring to a boil. Skim off any sludge that rises to the surface.
The feet will first expand, sticking out of the water, and later
soften and sink.
- Cut Tripe into about 1 inch squares. In a separate
pot bring to a boil for 5 minutes, then discard water and wash pot.
Return to the pot with fresh water to cover and a few lemon slices
or a little citric acid. Bring to a boil for about 10 minutes. Again
rinse and then add to the main pot.
- Peel GARLIC and crush cloves lightly. Add to pot.
- Keep the pot at a simmer for 10 to 12 hours, skimming as needed
(see Note-7).
- When cooking time is over, remove the feet from the broth (see
Note-8 for alternative). Strip all the soft
material from the bones and discard the bones. Return the soft
material to the main pot. Add Salt to taste.
- Place condiments on the table and serve in individual bowls.
See Note-8 for serving options.
- PACHA OPTION: In a separate pot simmer LAMB
TONGUES in water until the skin can be peeled off easily, about
2 hours. Peel, remove all fat and cut into small cubes. Add to the
main pot when the feet are nearly done. When everything else is
completely done, skim some fat from the top of the main pot and use
it to fry the CHILI until well incorporated, then stir back
into the main pot. If there is no fat use oil.
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