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What You Need:
(To Serve: 12)
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2 fresh pig's feet
2 pounds tripe
1 tablespoon salt
3 quarts water
½ pound brisket of corned beef
1 pound fresh West Indian pumpkin (calabaza, see Glossary), peeled, seeded and cut into ½-inch cubes (about 3 cups), or substitute Hubbard or other winter squash
3 medium-sized boiling potatoes, peeled and cut into ½-inch cubes
1 medium-sized sweet potato, peeled and cut into ½-inch cubes (about 1½ cups)
1 large onion, peeled and coarsely chopped
1 small green pepper, seeded, deribbed and coarsely chopped
1 teaspoon fresh hot chilies, finely chopped
¼ cup finely chopped shallots, or substitute ¼ cup finely chopped scallions, white parts only
12 pitted green olives
1 tablespoon seedless raisins
1 tablespoon capers, washed and drained
¼ cup strained fresh lime juice
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Ground hot red pepper (optional)
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Translate this recipe:
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| How To Cook: |
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1. Combine the pig's feet, tripe, salt and 3 quarts of water in a heavy 6- to 8- quart casserole. The water should cover the meat completely; if necessary, add more.
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2. Bring to a boil over high heat, skimming off the scum and foam as they rise to the surface. Reduce the heat to low, partially cover the casserole, and simmer gently for 3 hours.
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3. Add the corned beef and continue to simmer, partially covered, for 1½ hours longer, or until the meats and tripe are tender and show no resistance when pierced with the point of a knife.
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4. With tongs or a slotted spoon, transfer the pig's feet, tripe and corned beef to a platter, and set the casserole aside off the heat.
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5. With a small, sharp knife, cut the meat away from the bones of the pig's feet. Remove the skin, fat and gristle, and cut the meat into small pieces. Cut the tripe into 2-by- ¼-inch slices and the beef into ½-inch cubes.
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6. Return the meat to the cooking liquid, and add the pumpkin or squash, white potatoes, sweet potato, onion, green pepper, chili, shallots, olives, raisins, capers, lime juice, nutmeg and cloves.
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7. Bring to a boil over high heat, reduce the heat to low and simmer, partially covered, for 30 minutes, or until the vegetables are tender. Taste for seasoning and add salt and hot red pepper if desired.
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8. Ladle the soup into a large heated tureen or individual soup plates and serve at once.
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