Method for Cleaning Goat Trotters and Head

This traditional technique outlines the meticulous process of cleaning and preparing goat trotters and head, essential for creating rich, gelatinous Parsi curries and broths. The method emphasizes a precise scalding technique—using steaming rather than boiling water—to ensure hair can be scraped away cleanly without damaging the skin. The result is pristine, white meat ready for slow cooking, with specific instructions for safely extracting the brain and tongue.

Ingredients

12 pieces Goat trotters (front legs preferred) (Front legs are preferred as hind legs contain mostly bone/marrow.)
1 head Goat head (Optional, if preparing head meat.)
6 liters Water (Quantity estimated for a deep pot for scalding.)
1 cup Wheat flour (Quantity estimated. Used for scrubbing and cleaning the meat after scraping.)

Instructions

1Wash the trotters thoroughly in cold water. Gather all 12 trotters and tie them firmly together by their cut ends using a strong string or coir rope to create a bundle.
2Fill a deep pot with enough water to submerge the trotters and place it on the stove. Heat the water until steam begins to rise, but do not let it boil. If the water boils, the skin will cook and tighten, making hair removal impossible. Once steaming, lower the heat to maintain temperature without boiling.
3Hold the bundle by the string and dip the trotters into the hot water. Swirl them around for about 10 minutes. Test one trotter by pulling at the hair; if it comes off easily like a cap, they are ready. If not, swirl for a little longer until the hair loosens.
4Remove the bundle from the water and untie it. Take one trotter at a time, holding it by the hoof. Using a dull knife, scrape quickly from the hoof upwards towards the cut end to remove all hair, revealing clean white skin. Be careful not to cut the skin. Remove the hard outer shell of the hoof (the shoe). Slit the cleft of the hoof vertically to remove the gland (knot) inside. Rub the cleaned trotters with wheat flour and wash thoroughly.
5If using a whole unskinned head, wash it first. Heat water as before (steaming, not boiling). Hold the head by the horns and dip it into the water, turning it occasionally. Once the hair loosens, remove from water and quickly scrape off all hair with a knife. If some patches are stubborn, dip that part back in the water briefly. Ensure the skin is perfectly white and clean.
6Rub the cleaned head with flour and wash well. Carefully split the skull with a cleaver to remove the brain intact without mashing it. Remove the outer shells of the horns. Remove the tongue whole. Split the head into four pieces using a cleaver. Break and remove all teeth from the jaw. Wash all parts thoroughly before use.