Pork Souse by Norman Van Aken Recipe | Yummly
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Pork Souse by Norman Van Aken

PORK FOODSERVICE
32Ingredients
3Hours
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Ingredients

US|METRIC
5 SERVINGS
  • 1 1/2 pounds tripe (honeycombe, rinsed well)
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons white vinegar
  • water (as needed to cover)
  • 1 bay leaf (broken)
  • 1 serrano chiles (stemmed, minced)
  • 2 tomatoes (large, peeled; seeded and chopped)
  • 1 small onion (OR 1/2 large onion, peeled, diced)
  • 2 stalks celery (medium chop)
  • 1 carrots (peeled, medium chop)
  • 5 cloves garlic (peeled, rough chop)
  • 2 quarts chicken stock (or water)
  • 8 ounces chicken wings
  • 3 tablespoons lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne
  • 6 yukon gold potatoes (large dice)
  • 3 tablespoons oil (blend)
  • 1 serrano chiles (stemmed, seeded, diced)
  • 2 carrots (peeled, medium dice)
  • 5 cups pig bone broth (* reserved)
  • salt
  • black pepper
  • 2 pig feet (split)
  • 1 pound pork tail
  • 1 smoked pork hocks
  • 2 onions (peeled, medium dice)
  • 2 serrano chiles (stemmed, seeded, minced)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper (freshly cracked)
  • 8 fluid ounces white vinegar
  • 3 quarts water
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    Directions

    1. 1. Rinse the pigs feet and tails in several changes of water
    2. 2. In large pot, add all ingredients for pig broth
    3. 3. Bring to a simmer and cook for 2 or more hours and pig meat is tender
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