I always like over hearing my friends and classmates talking about how excited they are for Easter and especially Easter dinner. Easter dinner is one of the most important or my favorite part of Easter. My family does not get to eat dinner together every night, nor do we get to see each other all at the same time. So this time of year is truly cherished to me and my family specifically because we get to spend a much needed dinner all together.
Besides my family, what really makes Easter dinner special is the food. We never have had turkey, ham, mashed potatoes kind of meal or all the traditional foods that American’s feast on during the holiday seasons.
We eat something entirely different. We eat cow- not the beef part, but the stomach. Yup that’s right; we eat the cow’s stomach lining.
First reaction?
“Eww.”
I’m sure. Mine would be too if I wasn’t raised to like it.
It sounds strange and even though I know fully understand what I am eating, I love it. I honestly cannot tell you why, but I love it.
It’s called pacha.
It is extremely difficult to make; it nearly takes 8 hours just to boil in a pot. My mother starts off by cleaning each individual stomach lining and afterwards sewing up the two sides together to make a pocket.
The inside of the pocket is stuffed with seasoned rice and sewed completely shut. Then the pacha is cooked for 8 hours like I said before in this broth made out of chick peas and other spices.
It is one of the most memorable smells and actually puts a smile on my face just thinking about it. Think of it let the smell of your mom’s homemade cookies. Well pacha is my homemade cookies.
