recipe please, islander

MD,

I don't have a recipe for pigs foot soup. I have one for Souse.

You might need to see if the restaurant will share its recipe for that dish you had.

--Islander

Thank You, would you please give me your recipe? I'll try it out and I'll also try to call the restaurant that I had the soup to get their recipe. M

Hello MD,

Souse:

1 Pigs Head (no eyes, including tongue)
1 Pigs Tail
2 Stalks of Celery
2 springs of Parsley
4 Pigs Feet
1 Medium Onion
2-3 limes
1 hot pepper (diced)
Salt to taste

If you are able to attain the pigs head, ask the butcher to chop the head into 4 pieces and remove the eyes. Wash and clean the head, feet and tail. Cover the meat with salted water. Add onions and celery and cook until the meat is tender. Set aside mixture to cool.

Prepare a large bowl of cool salted water.

Remove meat from bones of pigs head and discard excessive fat. Skin the tongue and dice. Cut all meat into serving pieces and place in bowl of saled water to cover meat. Let stand for one hour.

Prepare sauce by boiling enough water to easily cover meat. To this add salt to taste and hot pepper. Simmer for a few minutes. Remove from hear and add lime juice.

Remove meat from salted, cool water and place in large bowl of casserole dish, draining well. Pour prepared sauce over meat. Let cool, garnish with parsley.

Souse is best served at room temperature, but can be enjoyed warm of to your liking.

Refrigerate all left overs.

Enjoy!!!!

--Islander