| 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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