How to Prepare Pacha

Thorough and meticulous cleansing of the sheep’s head, tripe, and trotters is the key to good pacha. Luckily, in the local markets in Iraq they can be bought ready cleaned from the butcher’s, which makes the task of preparing this dish much easier. However, people who slaughter a lamb have to start from scratch, the same way our ancient ancestors used to do, as evident in the Babylonian recipe, Goat’s Kid Stew (Bottéro, Mesopotamian Culinary Texts). The instructions were to si