Italian Soul Food
Pick nice pinkish white in color small pigs feet. Wash pigs feet well and pat dry with paper towels. In a large frying pan, put about three tbsp. of extra virgin olive oil. Brown pigs feet on both sides (be careful of oil splattering). In the meantime while those are browning, in a large pot, sauté thinly sliced onion and chopped garlic, in olive oil. Add tomato sauce, and four cans of water to the sauce. Add oregano, Italian seasonings and salt. Bring sauce to a boil, and reduce heat to a simmer. As the pigs feet are browned, drop in to sauce. Skim off any foam from sauce. Cook pigs feet in sauce for 4 hrs. or until they are very tender, and meat falls off bone easily.
Breaded Calf Brains©
1/2 lbs calf's brains
Wash brains well, and parboil for 5 minutes. Drain, and
peels off the outer skin, cut into 3 inch pieces. Mix
together eggs, milk, cheese, parsley, salt and pepper.
Dip brains in egg mixture and roll in bread crumbs. Fry
in hot oil until golden brown on all sides.
Cut fat off of tripe, and cut into one inch squares. This can be done either before or after you boil the tripe, but I always do it before. Put in med. size 4 qt. sauce pan, and fill pot with water. Bring to boil and cook 1 to 1 1/2 hrs. In the meantime make the sauce. Sauté onions and garlic in olive oil and add tomato sauce, oregano, and basil. Bring to boil and reduce to simmer. Drain and rinse tripe well. Add tripe to sauce and cook for 2-3 hours, or until tender. Last 1/2 hour of cooking, add the cut up celery, potato's. Cook until tender.
Now grab a loaf of French bread,
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