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Tuscan Pigs Feet Stew

the.instructor's picture
Ingredients
  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
  Parsley sprigs 6
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Pork

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