6 young pig’s feet, split
2 cups wine or tarragon vinegar or regular vinegar
2 onions
2 bay leaves
1 TBS. paprika
1 red pepper pod
1 teaspoon whole cloves
1 teaspoon dry mustard
1 teaspoon celery seed
Pinch marjoram
Salt and pepper
Wash pig’s feet well. Cover with cold, salted water. Soak. Drain. Place in a stockpot. Cover with cold water and simmer 1 hour. Add vinegar, onion, bay leaves, paprika, red pepper, cloves, dry mustard, celery seed, marjoram, salt and pepper to season. Simmer until tender.
Makes 6-8 servings.