At the table
Let the trotter cool a little, then pull or nibble the soft edible parts from the bones. Put bones and hard pieces aside; ask for help separating it if needed.
Contains bones and chewy parts and can be quite spicy. Do not bite through hard pieces.
The aromatics differ by cook; the dish is not defined by one fixed spice blend.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Spice mixtures and chili amounts vary. They may be served with some braising liquid or finished with chili and pepper powder.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and chili-hot, with peppery warmth and aromatic spices.
- Chili heat
- Texture
- Soft, sticky skin and yielding tendons around bones.
- How it’s made
- The trotters are cleaned and the hard hoof coverings removed, then simmered with chili and aromatics until tender.
Spice mixtures and chili amounts vary. They may be served with some braising liquid or finished with chili and pepper powder.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Xinjiang.
About this regional connection
Xinjiang: Representative regional version; see linked source review.
Ask if they have it first
请问你们有胡辣羊蹄吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A slow-cooked evening snack
Pots of spicy sheep trotters are part of Aksu's evening snack scene. Long simmering turns the firm skin and connective tissue soft, while chili gives the cooking liquid its bold flavor.