Norman Van Akens Souse

• 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

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.

pork, onions, serrano chilies, kosher salt, white vinegar, cold water, honeycombe tripe, kosher salt, white vinegar, water, bay leaf, serrano chile, tomatoes, onion, stalks celery, carrot, garlic, chicken, chicken, lime juice, kosher salt, cayenne pepper, gold potatoes, blended oil, serrano chile, carrots, reserved

Taken from www.foodrepublic.com/recipes/norman-van-akens-souse-recipe/ (may not work)