Soak the cow trotter in salt and vinegar for 1 hour, then rinse well. Boil in hot water on the stove, skimming off any foam that forms on the surface.

Season the trotters with bay leaf, carrot, celery, black pepper, and salt. Let simmer on the stove until fully cooked.

Rinse the rice and sauté it in 2 tablespoons of oil or ghee. Add the trotter broth, season with salt and pepper, and cook as you would plain white rice.

Prepare two types of sauce: a tomato sauce and a garlic-vinegar sauce.

For the tomato sauce: Sauté garlic in oil or ghee until fragrant, then add 2 tablespoons vinegar and tomato puree. Let simmer together. Add 1 tablespoon sugar for better flavor.

For the garlic-vinegar sauce: Sauté the garlic until just golden, then add 3 tablespoons vinegar and 1 cup trotter broth. Once it boils, remove from heat.

To serve: In a baking dish or serving platter, place the toasted or fried pita bread cut into small pieces. Pour 1 cup of hot trotter broth over the bread, then add the white rice on top.

Toss the trotters in the tomato sauce to coat, then place them over the rice. Pour the garlic-vinegar sauce over the dish and serve. Enjoy!