Siri Paye (Trotters)

Siri paye (trotters) is a traditional food in Indian Subcontinent. Historically the paya has originated from the amalgamation of south and central Asian Cuisine. Basically the head and foot or hooves of the cow, goat and lamd are used in this traditional dish. In central Asia, it was known as 'pacha'. The dish was adopted to the local cuisines by the Muslim cooks of Lahore, Hyderabad and Lucknow.

Subsequently, paya became popular all over present day India, Pakistan and Bangladesh. Outside the Indian subcontinent, it is also available in restaurants that serve South Asian cuisine.

Cooking Methods:

The head and feet of the slaughtered animal i.e. Cow, Goat or Lamb, on an occasion of Eid or any marriageceremony, arefirstwashedinwater.Inourhomesattheoldtimes,thetrottersofthe goat or lamb were washed usually by our grand mothers. Siri paye was boiled in water for hours on the stove or fire for six to seven hours. Few people put some flour over the surface of trotters for its quick softening. Within due time, the animal's head and feet are first stir-fried with onions, ginger- garlic paste and spices such as turmeric powder, red chilli powder, cumin seed powder, cinnamon, cloves and cardamom.

The dish is then flavored with a yogurt mixture and some spicy garam masala powder, covered with water and simmered until the meat or trotter is thoroughly cooked. This delicious classic soup or dish is then surfaced with cutted green chilies and served.

In cities like Quetta, Lahore, Karachi and Islamabad and also in other popular cities of Pakistan, it is sold out in hotels and dabbas and people and especially students enjoyed this delicious traditional food at small costs.