A traditional soup made by simmering lamb's head and trotters over low heat for hours, served with a garlicky vinegar sauce. Naturally thickened by the collagen released from the bones, it's one of the restorative dishes of winter mornings.
Wash the head and trotters several times in plenty of water, then place in fresh water; let soak for at least 1 hour.
Bring the head and trotters to a boil in cold water in a large pot; continuously skim off the foam that collects on the surface with a slotted spoon.
Add the bay leaf, cover the pot, and simmer over low heat for a long time until the meat falls off the bone.
Separate the meat from the bones and break it into small pieces; strain the broth and adjust the salt, then return the meat to the soup.
Crush the garlic and mix with vinegar and melted butter; drizzle over the hot soup right before serving and finish with red pepper flakes.
Important: head and trotters should be simmered over low heat for at least 6-8 hours so the collagen in the bones fully dissolves into the water and the soup thickens on its own. Caution: be sure to skim the foam that forms during the first boil, otherwise the soup becomes cloudy and has a heavy odor. Allergen: those with garlic sensitivity may reduce the amount of sauce.
Preparing the garlicky vinegar sauce in advance and adding it only at serving time both preserves the freshness of its smell and lets everyone adjust it to their own taste.
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