Main CourseSoup

Paca Corbasi (Turkish Lamb Trotter Soup)

Name: Paca Corbasi (Turkish Lamb Trotter Soup)
Prep time: 20 min
Cook time: 4 h 10 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 4 pcs lamb trotter cleaned and cut into pieces; 2 l water; 1 tsp salt; 6 clove garlic minced; 3 tbsp white vinegar; 2 tbsp butter; 1 tsp red pepper flake; 2 tbsp hot water

Experience the rich, comforting embrace of Paca Corbasi, a traditional Turkish lamb trotter soup. This deeply savory and gelatinous broth, infused with garlic and brightened by a vinegar dressing, offers a unique textural experience and a truly authentic taste of Turkish culinary heritage. Perfect for a restorative meal, it's a dish that warms you from the inside out.

An original recipe by Forkin

Total time: 4 hr 45 min
Serves: 4
Difficulty: Medium

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcslamb trotter, cleaned and cut into pieces
2 lwater
1 tspsalt

dressing

6 clovegarlic, minced
3 tbspwhite vinegar

red pepper sauce

2 tbspbutter
1 tspred pepper flake
2 tbsphot water

Equipment

Large heavy-bottomed pot · Tongs · Slotted spoon · Fine-mesh sieve · Small bowl · Small saucepan · Chef's knife · Cutting board · 4× Serving bowls

The method

Step by step

1
Rinse the lamb trotters thoroughly under cold running water to clean them.
About 5 min
Cook’s note: Ensure all hair and impurities are removed from the trotters for a cleaner broth.
2
Place the cleaned lamb trotters into a large, heavy-bottomed pot.
3
Pour 2 liters of cold water over the trotters, ensuring they are fully submerged.
Cook’s note: Starting with cold water helps to slowly extract impurities and create a clearer broth.
4
Bring the water to a rolling boil over high heat.
About 10 min
5
Reduce the heat to low, cover the pot with a lid, and simmer gently for at least 4 hours, or until the meat is exceptionally tender and easily separates from the bones.
About 4 hr
Cook’s note: A long, slow simmer is crucial for extracting maximum flavor and gelatin, resulting in a rich, unctuous broth. Check occasionally to ensure the water level is sufficient.
6
Carefully remove the cooked trotters from the pot using tongs or a slotted spoon, reserving all the cooking liquid.
About 5 min
Cook’s note: Handle the trotters gently as they will be very tender.
7
Allow the trotters to cool slightly on a plate until they are comfortable enough to handle.
About 15 min
Cook’s note: Cooling prevents burns and makes the deboning process easier.
8
Once cooled, meticulously separate all the meat, skin, and cartilage from the bones, discarding the bones.
About 10 min
Cook’s note: Ensure no small bone fragments remain in the meat. The cartilage adds to the soup's characteristic gelatinous texture.
9
Shred the separated meat, skin, and cartilage into small, bite-sized pieces.
About 5 min
Cook’s note: Smaller pieces integrate better into the soup and are easier to eat.
10
Strain the reserved cooking liquid through a fine-mesh sieve into a clean pot or large bowl to remove any impurities or small bone fragments.
About 5 min
Cook’s note: This step is essential for achieving a clear and refined broth.
11
Return the strained broth to the pot and add the shredded lamb meat and cartilage.
12
Season the soup with 1 teaspoon of salt, or to taste, and bring it to a gentle simmer over medium-low heat.
About 5 min
Cook’s note: Taste and adjust seasoning as needed; the broth should be well-seasoned but not overly salty.
13
Prepare the garlic dressing by mincing the 6 cloves of garlic and combining them with 3 tablespoons of white vinegar in a small bowl.
About 2 min
Cook’s note: Freshly minced garlic provides the best flavor for this dressing. The vinegar's acidity brightens the rich soup.
14
For the red pepper sauce, melt 2 tablespoons of butter in a small pan over medium heat until shimmering.
About 1 min
Cook’s note: Do not let the butter brown too much, as it can impart a nutty flavor that might not be desired here.
15
Stir in 1 teaspoon of red pepper flakes and 2 tablespoons of hot water, cooking for about 30 seconds until the flakes are fragrant and the sauce is lightly emulsified.
About 1 min
Cook’s note: The hot water helps to bloom the red pepper flakes, enhancing their color and flavor, and prevents the butter from burning.
16
Ladle the hot Paca Corbasi into individual serving bowls.
17
Serve immediately, allowing each diner to add a spoonful of the pungent garlic-vinegar dressing and a drizzle of the vibrant red pepper sauce over their portion.
Cook’s note: Encourage guests to customize their soup with the dressings to achieve their preferred balance of flavors.

Keep it good

Cook’s note:

Paca Corbasi is traditionally served as a hearty breakfast or a restorative meal. For an even richer flavor, consider adding a bay leaf and a few black peppercorns to the broth during the simmering process. This soup pairs wonderfully with crusty bread for dipping. While lamb trotters are traditional, some variations use beef trotters or a mix of both. Adjust the garlic and vinegar to your personal preference; some enjoy a very pungent dressing.

Storage

Store leftover Paca Corbasi in an airtight container in the refrigerator. The broth will likely gel when cold.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if it's too thick. Do not boil vigorously.