| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Pork, Mexican | 6 | Servings |
INGREDIENTS
| 1 | lb | Tripe |
| 2 | Pigs' Feet, Thoroughly Wash | |
| 1 | qt | Water |
| 1 | lg | Onion |
| 1 | Bay Leaf | |
| 1 | Sprig Parsley | |
| 2 | Cloves Garlic | |
| 8 | Peppercorns | |
| Salt | ||
| 2 | tb | Olive Oil |
| 8 | oz | Tomato Sauce |
| 1/4 | lb | Chopped Uncooked Ham |
| 1 | c | White Table Wine |
| 1 | tb | Capers Or To Taste |
| 3 | oz | Pimento Stuffed Olives |
INSTRUCTIONS
SAUCE Place tripe, pigs' feet, water, onion, bay leaf, parsley, garlic, peppercorns, and salt in kettle. Cover and simmer until tender. Cool. Remove meat from broth, strain and reserve 2 cups of broth. Remove bones from pigs' feet. Coarsely chop pigs' feet and tripe. Set aside. Wilt onion in oil, add tomato sauce, cook for 5 minutes. Add broth, ham, tripe, pigs' feet, and wine. Adjust seasoning, simmer a few minutes longer, then add capers and olives.
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