Pork Souse By Norman Van Aken

• 1 1/2 pounds tripe honeycombe, rinsed well
• 1 teaspoon kosher salt
• 1 1/2 teaspoons white vinegar
• water as needed to cover
• 1 bay leaf broken
• 1 serrano chiles stemmed, minced
• 2 tomatoes large, peeled; seeded and chopped
• 1 small onion OR 1/2 large onion, peeled, diced
• 2 stalks celery medium chop
• 1 carrots peeled, medium chop
• 5 cloves garlic peeled, rough chop
• 2 quarts chicken stock or water
• 8 ounces chicken wings
• 3 tablespoons lime juice
• 1 teaspoon kosher salt
• 1 teaspoon cayenne
• 6 yukon gold potatoes large dice
• 3 tablespoons oil blend
• 1 serrano chiles stemmed, seeded, diced
• 2 carrots peeled, medium dice
• 5 cups pig bone broth * reserved
• salt
• black pepper
• 2 pig feet split
• 1 pound pork tail
• 1 smoked pork hocks
• 2 onions peeled, medium dice
• 2 serrano chiles stemmed, seeded, minced
• 2 tablespoons kosher salt
• 1 tablespoon black pepper freshly cracked
• 8 fluidounces white vinegar
• 3 quarts water

1. 1. Rinse the pigs feet and tails in several changes of water
2. 2. In large pot, add all ingredients for pig broth
3. 3. Bring to a simmer and cook for 2 or more hours and pig meat is tender
4. 4. Strain reserving the liquid for later
5. 5. When the meat is cool enough to handle, shred and reserve. There will be more skin, bones and cartilage than meat but the broth will have great flavor so don't despair!
6. 6. Take that part and top it with water by double and reduce it by half. Save that for balancing out the souse at the very end. This is the *Pig Bone Broth
7. 1. Cut the tripe into 1 x 1 inch pieces trimming out any odd parts if necessary
8. 2. Place the tripe in a pot with enough cold water to cover. Add in the salt and vinegar, bring to a boil. Remove from the heat. Drain and rinse the tripe well. Throw out that water. Clean the pan.
9. 3. Return the tripe to the pan with Chicken Stock (or water)
10. 4. Add in the bay leaf, Serrano chile, tomatoes, onion, celery and garlic
11. 5. Bring to a high simmer and maintain it skimming as necessary until just tender, approximately 2 hours
12. 6. Allow the tripe to cool in this liquid
13. 1. Toss the chicken wings with 3 tablespoons lime juice, kosher salt and cayenne pepper. Set aside to marinate at room temperature for 1 hour
14. 2. Meanwhile, cook the potatoes in salted water until not quite cooked through, approximately 15 minutes. Strain and reserve
15. 3. In a large flat pot over medium heat, add oil and heat. Brown the marinated wings on all sides, remove from the pot and reserve
16. 4. Working in the same pan as the wings were, add the Serrano chile, red onion, bell pepper and carrot. Cook and stir as needed until the onion has softened and begun to brown. Approximately 10 minutes
17. 5. Add the browned chicken wings back to pan
18. 6. Bring to a simmer, reduce heat to medium-low, cover, and continue simmering until the chicken is cooked. Approximately 30 minutes
19. 7. Add in the cooked tripe mixture, the blanched potatoes and 3/4 cup lime juice, stir as needed
20. 8. Season to taste with salt and pepper before serving. Serve with a side of lime wedges and finely chopped onion and Serrano chilies

tripe honeycombe, kosher salt, white vinegar, water, bay leaf, serrano chiles, tomatoes, onion, celery, carrots, garlic, chicken, chicken, lime juice, kosher salt, cayenne, gold potatoes, oil blend, serrano chiles, carrots, bone broth, salt, black pepper, pork tail, pork hocks, onions, serrano chiles, kosher salt, black pepper, white vinegar, water

Taken from www.yummly.com/recipe/Pork-Souse-by-Norman-Van-Aken-2262935 (may not work)