My Version Of Pancita Mexican Tripe And Pigs Feet Stew Food
PIGS FEET STEW
My mom has made this stew for Sunday dinners since I was a child & I finally got the recipe...Served over a bed of white rice, you can also add Pig Tails....Enjoy!!
1. Rinse pigs feet.use knife to remove hairs from pig feet (as if scaling a fish).
2. Place in pot, cover with water, boil for 30-45 minutes to remove froth.
3. Meanwhile -- finely chop (or use food processor) the celery, onion, green onion, bell pepper, garlic -- may also add relish, carrots, or any other vegetables -- Set Aside.
4. Pour out water, rinse pigs feet, and use knife to remove any remaining hairs.
5. Rinse out pot, put pigs feet back in pot, cover with water and boil for 30 minutes. (This can be skipped if desired, but wont be as tender).
6. Pour out water, rinse pigs feet and rinse pot.
7. Place back in pot with chopped vegetables, beans, bouillons -- Cover with water and season to taste with salt, pepper, and seasonings.
*** NOW IS THE TIME TO ADD PIGS TAILS IF DESIRED ***.
9. Bring to a boil on medium heat, cover and occassionaly stir for 2 hours -- Bring to low heat for last 1 hour.
** YOU WILL NEED TO ADD WATER TO STEW AS IT EVAPORATES **.
11. Serve over a bed of white rice.
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Place the feet and tripe in a large stockpot and fill with enough water to cover by 1 inch. Boil rapidly for 10 minutes, then drain and rinse. Return the pieces and add bay leaves to the pot; fill with enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer; simmer until the feet just start to fall apart, about 2 hours. As it simmers, spoon out any accumulated fat or foam on the surface.
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