Tuscan Pigs Feet Stew
|Pigs feet||3 Pound, sawed into 2-inch pieces|
|Onions||2 Large, chopped|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Russet potatoes||3 Pound, peeled and cut into 1-inch cubes|
Rinse and drain pigs' feet; set aside.
In a 6- to 8-quart pan over medium-high heat, combine onions and oil; cook, uncovered, stirring occasionally, until onions are pale gold, about 10 minutes.
Add pigs' feet, broth, and tomato sauce.
Bring to a boil; then reduce heat, cover, and simmer for 2 hours.
Add potatoes and continue to simmer, covered, until pigs' feet are very tender when pierced and fall apart when prodded, 1 1/2 to 2 more hours; stir occasionally.
If made ahead, let cool, then cover and refrigerate for up to 3 days; reheat to serve.
Ladle stew into bowls; allow 2 to 3 cups for a serving because the feet are so bony.
Top with parsley.