A traditional soup made by simmering a lamb’s head and trotters over low heat for hours, then serving them with a garlic and vinegar sauce. It thickens naturally with collagen released from the bones and is a hearty winter meal.
Rinse the head and trotters several times in plenty of water, then place them in fresh water and soak for at least 1 hour.
Put the head and trotters in a wide pot with cold water and bring to a boil. Skim off the foam that gathers on the surface with a slotted spoon.
Add the bay leaf, cover the pot, and simmer over low heat until the meat separates from the bones.
Remove the meat from the bones and cut it into small pieces. Strain the broth, adjust the salt, and return the meat to the soup.
Crush the garlic and mix it with the vinegar and melted butter. Drizzle it over the hot soup just before serving, then finish with red pepper flakes.
Important: simmer the head and trotters over low heat for at least 6–8 hours so the collagen from the bones dissolves into the broth and thickens it naturally. Skim off the foam that forms at the first boil; otherwise, the soup will be cloudy and have a strong odor. Allergen: People sensitive to garlic can use less sauce.
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