Oh boy! It could be gag-inducing to some, but a nirvana to the educated palates. It is made of little pigs’ feet, well cleaned and manicured. My father, Momchil, is the master of patcha! It could be served hot as soup or cold as Aspic.
4 pig feet
10 cups of water
5-6 cloves of garlic, crushed
1/2 c of vinegar
hot red pepper flakes
salt
freshly ground black pepper to taste horseradish sauce, optional
In salted water, boil the pig feet until meat falls off the bones. Skim the grey foam as it appears on the surface. Strain the liquid. Remove the bones from the meat and skin, which is an elaborate process, cut to 1/2-inch pieces, return to the liquid. Add garlic, vinegar, pepper flakes when serving.