Norman Van Akens Souse

Name: Norman Van Akens Souse
Ingredients: 2 pigs feet, split; 1 pound pigs tails; 1 smoked pork hock; 2 onions, peeled and diced medium; 2 Serrano chilies, stemmed and chopped small (seeds discarded if desired); 2 tablespoons kosher salt; 1 tablespoon; 1 cup distilled white vinegar; 3 quarts cold water; 1 1/2 pounds honeycombe tripe, rinsed well; 1 teaspoon kosher salt; 1/2 tablespoon white vinegar; water; 1 bay leaf, broken; 1 serrano chile, stemmed and chopped small; 2 large tomatoes, peeled; seeded; and chopped; 1 small or 1/2 onion, peeled and diced; 2 stalks celery, washed and chopped medium; 1 carrot, peeled and chopped medium; 5 cloves garlic, peeled and chopped roughly; 2 quarts Chicken stock (or water); 1 1/2 pounds chicken wings; 3 tablespoons lime juice; 1 teaspoon kosher salt; 1 teaspoon cayenne pepper; 6 yukon gold potatoes, washed and diced large; 3 tablespoons Blended oil; 1 serrano chile, stemmed and seeded; diced; 2 carrots, peeled and diced medium; 5 cups *reserved Pig Bone Broth

30 ingredients

9 steps

Ingredients

2 pigs feet, split
1 pound pigs tails
1 smoked pork hock
2 onions, peeled and diced medium
2 Serrano chilies, stemmed and chopped small (seeds discarded if desired)
2 tablespoons kosher salt
1 tablespoon
1 cup distilled white vinegar
3 quarts cold water
1 1/2 pounds honeycombe tripe, rinsed well
1 teaspoon kosher salt
1/2 tablespoon white vinegar
water
1 bay leaf, broken
1 serrano chile, stemmed and chopped small
2 large tomatoes, peeled; seeded; and chopped
1 small or 1/2 onion, peeled and diced
2 stalks celery, washed and chopped medium
1 carrot, peeled and chopped medium
5 cloves garlic, peeled and chopped roughly
2 quarts Chicken stock (or water)
1 1/2 pounds chicken wings
3 tablespoons lime juice
1 teaspoon kosher salt
1 teaspoon cayenne pepper
6 yukon gold potatoes, washed and diced large
3 tablespoons Blended oil
1 serrano chile, stemmed and seeded; diced
2 carrots, peeled and diced medium
5 cups *reserved Pig Bone Broth

Directions

1

Rinse the pigs feet and tails in several changes of water.
2

Now place all of the above in a large pot and bring to a simmer.
3

Cook for 2 or more hours and the pig meat is tender.
4

Strain reserving the liquid for later.
5

When the meat is cool enough to handle shred and reserve it.
6

There will be more skin, bones and cartilage than meat but the broth will have great flavor so dont despair!
7

Take that part and top it with water by double and reduce it by half.
8

Save that for balancing out the souse at the very end.
9

This is the *Pig Bone Broth.