Pig's trotters and ears are reconsidered presently - the big names in cooking started preparing them in tasteful dishes and they are not perceived as peasant's food anymore. But both of these parts of the pig were included many years ago in the cuisines of many countries. So today I present you one of Bulgarian well known dishes - Supa Pacha - a soup based entirely on trotters and ears. The high quantities of gelatin included in the trotters, which thickens the soup and the cartilage of the ears, which makes you feel a bit of crunch with every bite, are really a very good match. Pacha is a thick and gelatinous, nearly lip-sticking soup which: should be eaten hot; should be accompanied by some teaspoons of minced garlic soaked into vinegar; and sprinkled with hot peppers flakes, for sure.
There is also a cold version which is absolutely delicious.