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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 lb. tripe (honeycombe, rinsed well)
- 1 tsp. kosher salt
- 1 1/2 tsp. 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 qt. chicken stock (or water)
- 8 oz. chicken wings
- 3 Tbsp. lime juice
- 1 tsp. kosher salt
- 1 tsp. cayenne
- 6 yukon gold potatoes (large dice)
- 3 Tbsp. 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 lb. pork tail
- 1 smoked pork hocks
- 2 onions (peeled, medium dice)
- 2 serrano chiles (stemmed, seeded, minced)
- 2 Tbsp. kosher salt
- 1 Tbsp. black pepper (freshly cracked)
- 8 floz white vinegar
- 3 qt. water
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Directions
- 1. Rinse the pigs feet and tails in several changes of water
- 2. In large pot, add all ingredients for pig broth
- 3. Bring to a simmer and cook for 2 or more hours and pig meat is tender
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