pigs' tails and lima beans

8 servings
12  Pigs' tails, cut in 2-inch pieces
1 pounds Dried lima beans, washed and soaked overnight
Onion, sliced
Clove garlic, finely chopped
Bell peppers, sliced
½ teaspoon Dry mustard
Whole dried red chili
¼ cup Chopped parsley
  Salt and freshly ground pepper to taste

Prepare pigs' tails according to Step I in the basic instructions.

Place in a pot and cover with water; simmer for ½ hour, skimming to remove any scum. Add all other ingredients. Cook for another 1 to 1½ hours until tender.

Serves 8.

Variations: Pigs' ears, snouts and feet may be substituted for the pigs' tails; just prepare particular meats according to basic instructions for cleaning.

All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

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