Mutton Trotters
Mutton trotters (paya) are a nourishing and wholesome dish with deep roots in Islamic culinary tradition. Rich in collagen and natural gelatin, they were known to the companions as a strengthening and healing food. The trotters of the sacrificial animals were consumed and nothing was wasted — a reflection of the Prophetic principle of gratitude and full use of Allah's provision.
- Serves: 4
- Calories: 310 kcal
Ingredients
- 1–2 kg trotters (paya), cleaned and chopped if large
- Water, enough to cover the trotters
- Salt, to taste
- Black pepper, optional
Method
Step 1 — Prepare the trotters: Rinse thoroughly under cold water. Briefly blanch in boiling water for 5 minutes to remove impurities, then drain. Step 2 — Boil the trotters: Place the trotters in a large pot. Add enough water to cover them. Bring to a boil over high heat. Step 3 — Simmer: Reduce heat to low and cover. Simmer for 2–3 hours until the trotters are tender. Skim off any foam or impurities that rise to the top. Step 4 — Season: Add salt (and black pepper if using) toward the end of cooking. Step 5 — Serve: Serve hot, either as a broth or with bread or rice.