Mutton Trotters (Paya)
飲むコラーゲン爆弾！徹夜で煮込むイスラムの極上スープの源
Description
Mutton part below the ankle. Barely has meat, but boiling for a long time dissolves massive gelatin and intense marrow umami into the soup.
Classification: For Hardcore Fans,Meat,Collagen
Shops selling Mutton Trotters (Paya)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mutton trotters(bone-in)
Instructions
- Wash Paya surfaces cleanly, lightly roast over direct flame to process remaining hair.
- Put Paya, massive onions, garlic-ginger, whole spices in a giant pot (or pressure cooker).
- Pour massive water, keep simmering on very low overnight (min 4-
- hours). Completes the ultimate soup 'Nihari' or 'Paya Shorba' when soup becomes gooey gelatinous.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Beef tail or pig trotters (as a perfect sub for gelatin and marrow dashi)
Pairing
Paya (Mutton trotter soup), Nihari, Tandoori Roti
Trivia
[Hardcore] 'Paya' means 'foot' in Urdu. Said to originate when Mughal soldiers slow-boiled cheap sheep feet overnight for next morning's energy. A legendary breakfast menu causing huge early morning lines in Old Delhi alleys.
Eating tips & etiquette
[Unique Eating] Dip torn Roti in the soup—so rich with dissolved gelatin that your lips stick together—and suck the bone marrow dry like a straw!
Allergen
Mutton