How To Make Authentic Iraqi Stuffed Tripe Pacha/ / الباجة العراقية /

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Pacha is one of the most popular traditional Iraqi dishes. It is a hearty meal that includes all parts of the lamb, meat, and rice. Preparing Pacha takes time and involves extensive preparation. We typically make it only for special occasions like Christmas, Easter, or celebrating loved ones.

This was my first time making Pacha, and I had always felt intimidated by the process, especially when stuffing the sheep tripe. My mom usually made it for us, but since I moved away, I decided to take on the challenge myself. She guided me step by step through the preparations over the phone.

I must say, I did a great job on my first attempt, and my husband approved of it! I hope you enjoy it too.

Ingredients will serve 4-6 people:-

1-2 pieces sheep tripe ( it is available in the Middle Eastern stores. It is already clean and white and in one big piece or two)
Lamb feet or cow feet (trotters) are cut into small pieces about 5-8 pieces. I found only cow feet.
1 lamb head cut up or complete. I prefer to cut it up so I asked my butcher to cut it into 4 pieces and get rid of all the teeth. Take out the brain and cook it separately.
2-3 Sheep tongues. (optional) I don’t like them:) I didn’t buy any but the head had one and that was for my husband :)
2-3 pounds lamb stew meat with bones.
1 1/2 pounds of coarsely chopped meat with a little fat.
2 cups of rice washed and drained.
3-6 garlic cloves crushed well
Salt
1 Tbsp 7 spices
1 tsp black pepper
2 Tbsp oil
Couple of bay leaves
Lemon
Vinegar
A new big sewing needle
white thread
3 big pots


Note:- You will need three big pots. So you can cook all the parts at the same time.

1-The tripe pockets
2-The head, the tongues, the lamb stew meat, meat with bones.
3-The cow feet (trotters)

Steps:-
1-Wash the needle with water and soap then burn it on top of the stove burner then wash it again. This process is to ensure to kill any germs or bacteria in the needle.
2-Remove with a knife or scissor any fat inside of the tripe.
3-Wash it very well with cold water then rub it with a piece of lemon or vinegar and salt. Then wash it again with cold water and repeat rubbing it with lemon and salt. This time leave it for about 5-10 minutes then wash it again with cold water. This process is important so we get rid of any bad smell.
4- With the kitchen scissors cut big square or rectangular or round-shaped pieces. I got 15 pieces. Keep the extra tripe in small pieces.
5-Fold all shapes in half in order you make pockets. Sew each piece all around as you would sewing fabric. Leave a small space so you can fill them later on.
6-Soak pockets in cold water until the time of use.
7-To make filling mix chopped meat, rice, spices, salt and oil.
8-Fill the pockets with the filling halfway through. The rice will expand when it is cooked. Saw the remaining opening.
9-Wash stew meat and head pieces very well and put them in a big pot then add plenty of cold water. Bring the water to the boil stage on high heat. Discard all the boiling water and wash every single piece of meat and bones with cold water. Wash the pot as well. Now put back all the meat pieces in the pot add clean water and bring to boil again. Remove all the stuff and fat that rise up to the top. Lower the heat and cook for about 1 1/2-2 hours or until meat is tender. Half way of cooking time add 1 Tbsp. salt. From time to time make sure to remove the bad thing on top.
10-In another pot put in washed sheep or cow feet pieces and pour in cold water. When it comes to boiling, get rid of the dirty water and wash the feet and the pot very well. Put in back feet pieces and clean cold water in the pot and bring to boil again. Remove any bad stuff and fat that appear on the top. Lower the heat to low–medium and cook for about 2- 2 1/2 hours or until tender.
11-Now mix the feet pieces with meat pieces in the pig pot and add 1 Tbsp crushed garlic. Cook for about 10-20 minutes more. Adjust the salt to your taste.

12- Add clean cold tap water to another big pot. When the water is warm add the rice pockets and the small pieces of the extra tripe pieces. Bring to a boil on high heat. When it is boiling remove the pocket from the water and keep it aside. Discard the water and clean the pot. Add clean cold tap water to the pot about ½ the height of the pot and heat it on high flame. When the water is boiling add the pockets and continue cooking on medium to high heat for about 2 to 2 1/2 hours or until tender. When you touch a pocket with your finger should feel soft. Add some crushed garlic about 1 Tbsp or to your taste and cook for extra 10 -15 minutes
13-Now mix the two big pots together. Take some of the meat, feet, and head parts and mix them with the rice tripe pockets and vice versa. The flavors will mix together and will end up with delicious and perfect Pacha.
14-Serve with pita bread or Arabic bread khobiz and with lots of pieces of lemons.