Cow Head Stew or Paçe is a hearty, thick stew perfect for early breakfasts or one of the best meals after a hangover. In Albania there are 3 ways of preparing the Pace:
1 – The meat from the Head of the Cow.
2 – The Bone marrow from the legs Part
3 – The Beef Tripe
This recipe of the dish is also related to an interesting story in the early ’90s when Albanian migrated massively to Greece, after the fall of the Communist Regime.
Cooking the Cows Head was not common in Greece at the time and the price in the butcher shop for a Cow Head was a bargain. After many requests, the butcher turned out to be curious and some of the Albanians shared the recipe. Guess what, from that day the price increased.
The preparation is easy, starting with cleaning the Head in freshwater. After a deep cleaning process, you put it in the fire to boil and continuously remove the golden foam created during the boiling. After 20 minutes of intensive boiling, put it to medium-low and add a finely chopped Onion and Carrot.
Remove all the bones from the meat and chop the meat into smaller pieces. Add them into the pot with garlic and Bay Leaves.
Place another Pot on medium heat, add the oil and let it heated. Add the flour, tomatoes Sauce and mix well. Season it with salt and pepper.
Transfer it to the first pot with meat and broth. Mix well and add the vinegar. Leave it to simmer for a few more minutes and adjust the seasoning.