A traditional offal soup made by simmering lamb trotters for hours until the broth becomes gelatinous, then serving it with a garlic-vinegar sauce. This hearty dish is enjoyed piping hot during the winter.
Soak the cleaned trotters in cold water for several hours to draw out the blood. Bring them to a boil in a large pot, then discard the first boiling water.
Fill the pot with fresh water and add the onion and bay leaf. Simmer over low heat until the meat separates from the bones and the broth thickens.
Remove the bones and shred the meat. Season the soup with salt and bring it to a boil.
Mix the crushed garlic with the vinegar to make the sauce. Drizzle it over the hot soup when serving.
Allergen-free. Important: Before boiling the trotters, soak them in cold water for several hours and discard the first boiling water. This step significantly reduces both the foam and strong odor.
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