Clean pig feet under water, scraping feet with edge of knife, careful to check for hair between toes.
Soak in the salt water overnight.
Boil feet until tender, which could take hours.
Let cool.
Cut feet in half between toes.
You should have 2 equal halves.
In heavy kettle, arrange bed of sauerkraut.
Sprinkle onions and seasonings.
Place pig feet on sauerkraut bed and add bouillon.
Bring liquid to a boil, reduce heat and simmer, tightly covered, for 2 1/2 hours or until the pig feet are tender enough for meat to fall off bones.
When pig feet become cold, split and fry in hot butter or dip in batter and fry in hot fat for 15 minutes.
Get clean pig feet in meat department.
The whole ones are better (not split).
Put enough water to cover plus 2 inches.
Add bay leaves and some peppercorns.
Boil until tender and coming apart.
Eat while hot.
Alternate layers of
pig feet and sauerkraut.
Allow to boil 5 minutes.
Add
other
ingredients
and let simmer until vegetables are tender.
Place clean pig's feet in a pot and cover with cold water. Bring to a rapid boil.
Reduce heat and simmer for 4 to 6 hours or until tender.
Near the end of cooking time, add salt to taste to the water.
Drain pig's feet, put in a gallon jug and cover with heated vinegar.
Cover and store for 2 days or longer in refrigerator.
You can seal them in the jar and they will keep for several weeks.
Clean feet real good.
Put feet in pot of water, enough to cover feet, with 5 tablespoons of salt.
Put in the refrigerator overnight.
Next morning, wash feet with water until salt is removed.
Put back in pot with vinegar and crushed red pepper. After it comes to a boil, cook three hours.
Put feet in platter. Sprinkle with black pepper and salt, if needed.
Invite five more people and enjoy yourself.
Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.
Combine water, vinegar, pig's feet, salt, pepper in large stockpot.
Cover, bring to boil, and simmer until meat is tender. Stir in tomatoes, lima beans, and corn.
Bring to boil.
Remove pig's feet and debone if desired.
Reduce heat cover and simmer for about 30 minutes or until you're satisfied with taste.
nife to remove hairs from pig feet (as if scaling a fish
Bring chicken broth and garlic to a boil. Add tripe and pig feet. Simmer for 1-1/2 to 2 hours.
Remove pig feet and discard. Add Menudo seasoning, chili powder, and salt. Combine well. Add water. Return to a low boil. Drain and add hominy. Simmer another half hour.
Serve with corn tortillas and limes if desired.
f flavor.
Wash the pig feet in the pot that you
Cook pig feet
and
salt pork until done.
Cut up okra, tomatoes and onion.
Add to meat.
Let boil until thick enough for a good soup.
Can be served over rice.
Wash feet and hocks well.
Scrape skin and rinse.
Soak beef shank in cold water to take out blood.
Place in large soup pot all the meat.
Add enough water to cover, about 2 inches above meat.
Cook on medium heat, skimming off scum, about 1 hour.
at is 5 feet by 7 feet and 3 feet deep. The dimensions
Wash and scrape the feet and shanks very thoroughly.
and pork (inspect parts of pig feet and pig head - shave hair if
In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.
Wash and scrape pig's feet.
Boil until meat will slip from bone; drain.
Place meat in bowl.
Combine vinegar, cloves, salt, pepper, bay leaf and onion.
Boil 30 minutes.
Add 2 cups broth in which the pig's feet were cooked.
Strain.
Pour over pig's feet.
Let stand 3 days before using.
Split pig's feet in half.
Wash well.
Place in pot with enough water to cover. Add salt and pepper.
Cook about 1 hour. Add 1 onion and other spices.
Simmer until tender; drain.
Add 1 sliced onion and 2 cucumbers (sliced thinly) to vinegar.
Marinate pig's feet in the vinegar mixture for 6 to 12 hours.
Serves 6 to 8.