A time-honored offal soup made by boiling lamb trotters for hours until they reach a gelatinous consistency, served with a garlicky vinegar sauce. A filling traditional delicacy enjoyed piping hot in the winter months.
Soak the cleaned trotters in cold water for a few hours to draw out the blood, then boil them in a large pot and 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 bone and the broth thickens.
Remove the bones and shred the meat, then salt the soup and bring it to a boil.
Mix the crushed garlic with vinegar to prepare the sauce; serve by drizzling it over the hot soup.
Contains no allergens. Important: Be sure to soak the trotters in cold water for a few hours before boiling and discard the first boiling water; this step noticeably reduces both the foam and the strong odor.
Drizzling a bit of buttery red pepper sauce over the soup instead of garlicky vinegar at serving time is also an alternative presentation that enriches the texture and flavor.
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