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Ingredients

• 1 kg Beef Trotters (cleaned and trimmed of excess fat)
• 3 L Water (for soaking and cooking)
• 2 tbsp Salt (for soaking and seasoning)
• 1 tbsp All-Purpose Flour (helps firm the trotters during soaking)
• 2 tbsp Lemon Juice (added to soaking water)
• 2 pieces Bay Leaves (for broth flavor)
• 1 tsp Black Peppercorns (whole, added to broth)
• 4 pods Green Cardamom Pods (crushed lightly)
• 1 large Onion (chopped)
• 2 medium Carrots (sliced into rounds)
• 2 medium Tomatoes (quartered)
• 2 tbsp Ghee (Clarified Butter) (for sautéing garlic and aromatics)
• 4 large Garlic Cloves (minced)
• 3 stalks Green Onions (cut into 2‑cm pieces)
• 2 pieces Hot Chili Peppers (sliced; adjust heat to taste)
• ½ tsp Ground Cardamom (adds aroma to final sauté)
• ¼ tsp Ground Black Pepper (for final seasoning)
• 4 pieces Lemon Wedges (for serving)

Instructions

1. Clean and Soak the Trotters

   Rinse the beef trotters thoroughly under cold water. Place them in a large bowl, cover with water, add 2 tbsp salt, 1 tbsp flour, and 2 tbsp lemon juice. Let soak for about 2 hours, stirring occasionally.

   Time: PT2H

2. Par‑boil the Trotters

   Transfer the soaked trotters to a large pot of fresh boiling water. Bring to a boil, then reduce to a gentle simmer for 10 minutes. Drain, rinse the trotters again in cold water, and set aside.

   Time: PT15M

   Temperature: 100°C

3. Prepare the Broth Base

   In the same pot, add 3 L fresh water, bay leaves, whole black peppercorns, crushed cardamom pods, chopped onion, carrot rounds, and quartered tomatoes. Bring to a boil, then simmer uncovered for 1 hour 30 minutes, or until the trotters are very tender.

   Time: PT1H30M

   Temperature: 100°C

4. Debone and Cube the Meat

   Using tongs, remove the cooked trotters from the broth. Let cool slightly, then strip off all bones and cartilage with a small knife. Cut the meat into bite‑size cubes roughly the size of a tablespoon. Set the meat aside and strain the broth through a fine mesh sieve into a clean pot.

   Time: PT20M

5. Sauté Aromatics

   Heat 2 tbsp ghee in a skillet over medium heat. Add minced garlic and stir until just fragrant and lightly golden (about 1 minute). Add green onion pieces, sliced hot chilies, and the two small diced tomatoes. Cook, stirring, until the mixture softens and the tomatoes release their juices (≈5 minutes).

   Time: PT6M

   Temperature: 180°C

6. Season the Sauté

   Stir in ground cardamom and a pinch of ground black pepper. Cook for another 30 seconds to bloom the spices.

   Time: PT1M

   Temperature: 180°C

7. Combine Meat and Broth

   Add the cubed trotters to the skillet, toss quickly to coat with the aromatics, then transfer the mixture back into the strained broth. Bring to a gentle boil and simmer for 5 minutes to let flavors meld.

   Time: PT5M

   Temperature: 100°C

8. Final Seasoning and Serve

   Taste the soup and add salt if needed (the broth already contains some). Ladle into bowls, garnish with a lemon wedge, and enjoy hot.

   Time: PT5M

   Temperature: 100°C

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g