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.
