Pacha

Steps

1. 1
   Singe off any remaining bristles over a flame, scrub the trotters and head under cold water and soak them in fresh cold water for 2 hours, changing it once, to draw out the blood.
2. 2
   Put the meat in a large pot, cover with the 4 l cold water and bring slowly to the boil, skimming off all the foam for the first 15 minutes.
3. 3
   Add the onion, carrot, bay leaves, peppercorns and salt, then reduce to the barest simmer — the surface should only tremble — and cook half-covered for 4 hours, topping up with hot water only if the bones are exposed. Hard boiling clouds the broth.
4. 4
   The pacha is ready when the meat falls off the bones and the broth makes your fingertips stick together. Lift out the meat and strain the broth through a sieve lined with muslin.
5. 5
   While still warm, pick all the meat, skin and soft cartilage from the bones and chop it into small pieces; discard the bones and vegetables.
6. 6
   Skim the fat from the broth, taste and season it well — it will taste milder once cold. If there is much more than about 2 litres, boil it down.
7. 7
   Divide the meat between deep plates or a dish, scatter over the garlic and ground pepper and pour over the warm broth to cover.
8. 8
   Cool to room temperature, then refrigerate for at least 6 hours, or overnight, until set firm.
9. 9
   Lift off any fat from the surface, cut into portions and serve cold with wine vinegar to sprinkle over.