AlArab24
EN|عر
Recipes

Iraqi Pacha: A Hearty Winter Delicacy

Pacha is a beloved Iraqi delicacy, traditionally enjoyed for breakfast, especially during cold winter mornings. It embodies the ancient Mesopotamian philosophy of nose-to-tail eating, ensuring no part of the animal is wasted.

4 servings (default)Iraq

Ingredients

Servings
4
  • For the Pacha
  • 1 whole Sheep's head, cleaned and split
  • 4 trotters Sheep's trotters, cleaned and split
  • 1 whole Sheep's stomach (tripe), cleaned and scrubbed
  • 2 large Large onions, quartered
  • 4 cloves Garlic cloves
  • 2 leaves Bay leaves
  • 1 stick Cinnamon stick
  • 1 teaspoon Whole black peppercorns
  • 2 tablespoons Salt
  • 12 cups Water
  • For Serving
  • Warm samoon bread or pita
  • Fresh lemon juice
  • Ground cinnamon
  • Ground black pepper
  • Salt
  • Fresh parsley, chopped
  • Raw white onions, sliced

Method

  1. 1

    Thorough Cleaning

    Start by ensuring the butcher has thoroughly cleaned and split the sheep's head and trotters. At home, give the tripe an extra scrub with salt and vinegar, then rinse it repeatedly under cold water until impeccably clean. This meticulous preparation is key to a delicious pacha.

  2. 2

    Blanching the Meats

    Place the cleaned head, trotters, and tripe in a large pot. Cover them with fresh water, bring to a rolling boil, then immediately drain the water and rinse the meats under cold running water. This crucial step helps remove any remaining impurities and ensures a clear, flavorful broth.

  3. 3

    Initial Cook and Skimming

    Return the blanched meats to the now-clean pot. Add the quartered onions, garlic cloves, bay leaves, cinnamon stick, whole black peppercorns, and salt. Pour in the 12 cups of fresh water. Bring the pot to a boil over high heat, and as foam rises to the surface, diligently skim it off to keep the broth clear.

  4. 4

    Long Simmer for Tenderness

    6 hr

    Once the foam is removed, reduce the heat to a very gentle simmer. Cover the pot and let it cook slowly for 6 to 8 hours. The long, slow cooking is essential for the meat to become incredibly tender and fall off the bones, and for the trotters to develop their rich, gelatinous texture. The tripe should also be melt-in-your-mouth soft.

  5. 5

    Prepare for Serving

    Carefully remove the cooked head and trotters from the rich broth. Separate the tender meat from the head (including the cheeks, tongue, and any brain), and slice the tripe into bite-sized pieces. Arrange all the succulent meats artfully on a large serving platter.

  6. 6

    Serve and Enjoy

    Ladle the hot, gelatinous broth into individual bowls. Serve the platter of meats alongside warm samoon or pita bread, fresh lemon wedges, ground cinnamon, black pepper, salt, chopped fresh parsley, and sliced raw white onions. Encourage guests to tear pieces of bread into their broth, squeeze in fresh lemon juice, and season with cinnamon and pepper to taste, enjoying it with the tender meats.