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.
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.
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.
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.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Add pig's feet, salt, ginger, and pepper to boiling water. Cover and simmer for 1 1/2 hours.
In another pot boil squash until tender.
Remove, drain and mash squash.
Add squash, tomatoes, and lima beans to soup mixture.
Bring to a boil.
Reduce heat.
Cover and simmer for approximately 15 minutes.
Serves 3 to 5. Big Mama's best and healthy soup.
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
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.
Soak green peas overnight.
Cook meat with bouillon cubes 1 hour (when using bones, strain broth).
Add onions, celery, carrots, parsley, pepper and meat cut from bones.
Add green peas and boil at medium heat, stirring continuously, until the peas are soft and fully cooked.
Add the sliced smoked sausage.
Season to taste (pepper, salt, bouillon cubes).
Soup has to be thick. Serve with croutons.
Butcher ducks; reserve feet.
Soak feet in salt water for 2 days to clean off all excess deposits.
Boil 4 quarts of water; add potatoes, carrots and onion and simmer until onion is tender. Add feet and simmer 1 more hour.
Declaw the chicken.
Remove the main bone (tarsal) from the chicken and discard.
Cook the chicken feet in boiling water for 1 minute to clean.
Remove and rinse in cold water.
Place the chicken feet in a casserole and add remaining ingredients (except black mushrooms). Stew for 1 hour. Add the Chinese black mushrooms and stew for 15 minutes. Serve.