Iraqi
Pacha
Iraqi pacha is a slow-cooked dish of lamb head, trotters, and stuffed tripe served over bread soaked with rich, garlicky broth. It is hearty, gelatinous, and traditionally eaten hot with lemon or vinegar on the side.
Ingredients
- Cleaned lamb head, split lengthwise1 small
- Cleaned lamb trotters, split2
- Cleaned sheep tripe, large piece for stuffing1 piece, about 20 x 25 cm
- Short-grain rice, rinsed and soaked 20 minutes1/2 cup
- Minced lamb100g
- Small onion, finely chopped1
- Garlic cloves, crushed5
- Cooked or soaked chickpeas1/4 cup
- Ghee or rendered lamb fat1 tbsp
- Iraqi baharat1 1/2 tsp
- Ground turmeric1/2 tsp
- Black pepper1 tsp
- Cardamom pods4
- Bay leaves2
- Cinnamon stick1 small
- Coarse saltto taste
- Lemon juice or white vinegar2 tbsp, plus more to serve
- Iraqi flatbread or khubz, torn2 large pieces
- Flour, salt, and lemon halves for cleaningas needed
Method
- Scrub the lamb head, trotters, and tripe thoroughly with flour, coarse salt, and lemon halves, then rinse several times until the water runs clear.
- Place the head, trotters, and tripe in a large pot, cover with cold water, bring to a boil for 10 minutes, then drain and rinse everything well.
- Mix the soaked rice, minced lamb, half the chopped onion, chickpeas, ghee, 1 teaspoon baharat, turmeric, 1/2 teaspoon black pepper, and 1 teaspoon salt.
- Fold the tripe into a pouch, sew the edges securely with kitchen thread, fill it loosely with the rice mixture, sew it closed, and prick it a few times with a needle.
- Put the blanched lamb head, trotters, and stuffed tripe pouch into a clean heavy pot with the remaining onion, cardamom, bay leaves, cinnamon, remaining baharat, remaining black pepper, and enough cold water to cover by about 5 cm.
- Bring to a gentle boil, skim off any foam, then cover and simmer very slowly for 4 to 5 hours until the trotters are gelatinous, the head meat is tender, and the stuffed tripe is fully cooked.
- Add hot water during cooking if needed to keep the meats mostly submerged, and season the broth with salt during the final hour.
- Lift out the head, trotters, and stuffed tripe, then pick the tender meat from the head and trotters, peeling the tongue if present.
- Stir the crushed garlic and lemon juice or vinegar into the hot broth, simmer for 5 minutes, and adjust the salt.
- Lay torn Iraqi bread in two deep bowls, ladle plenty of hot broth over it, then top with the picked meat and sliced stuffed tripe.
- Serve immediately with extra lemon juice or vinegar on the side.
Common questions
Can I substitute the lamb head, trotters, or tripe in pacha?
Yes, but the dish changes a lot. For a milder version, use lamb shanks and extra tripe or even oxtail. If you skip the stuffed tripe, cook the rice filling separately in a cheesecloth bundle.
How long does pacha usually take to cook until tender?
Plan on 3 to 5 hours at a very gentle simmer, depending on the age and size of the lamb parts. The head and trotters should be soft enough that meat and collagen loosen easily from the bone.
What are the most common mistakes when making pacha?
The biggest mistakes are not cleaning the offal enough, boiling too hard, and under-salting the broth. Also, if the tripe pouch isn’t sewn tightly, the rice filling can leak and cloud the broth.
How should I store leftover pacha, and how long does it keep?
Cool it quickly, then refrigerate in covered containers for up to 3 days. For best results, store broth and solids together. Freeze for up to 2 months, though the texture of the tripe may soften further.
What is the best way to serve pacha?
Serve it very hot in deep bowls with plenty of broth, the stuffed tripe sliced thickly, and head or trotter meat on the side. Many people add lemon, pickles, flatbread, or extra baharat at the table.