Norman Van Aken's Souse Recipe
There are so many variations of Souse. In Key West, I never had it cold, but that is the way you might find it in Trinidad and many other places. When a fellow
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Ingredients
- 2 pigs feet
- 1 pound pigs tails
- 1 smoked pork hock
- 2 onions
- 2 Serrano chilies
- 2 tablespoons kosher salt
- 1 tablespoon
- 1 cup distilled white vinegar
- 3 quarts cold water
- 1 1/2 pounds honeycombe tripe
- 1 teaspoon kosher salt
- 1/2 tablespoon white vinegar
- water
- 1 bay leaf
- 1 serrano chile
- 2 large tomatoes
- 1 small or 1/2 onion
- 2 stalks celery
- 1 carrot
- 5 cloves garlic
- 2 quarts Chicken stock (or water)
- 1 1/2 pounds chicken wings
- 3 tablespoons lime juice
- 1 teaspoon cayenne pepper
- 6 yukon gold potatoes
- 3 tablespoons Blended oil
- 2 carrots
- 5 cups *reserved Pig Bone Broth
