Ingredients:

2 lbs pork ribs
1 lb pig trotters (that's "feet" for you non culinary types)
6 ozs of pork skin cut into 1 in squares (raw, not the fried George Bush I kind)
8 ozs of sausage (any mild, medium grind pork sausage would do)
1 tbsp butter
1/2 cup white wine
2 medium onions
4 carrots
3 ribs of celery
3 lbs savoy cabbage washed and roughly chopped
4 cups meat stock
salt to taste
*Optional: pig tail, pig ears

Preparation:

Boil the trotters, optional tail and ear, and skin for 1 hour and drain. Meanwhile mince the onion, carrot and celery very finely, almost into a paste with a food processor or a "mezzaluna" knife. Place the vegetable mixture (called a "battuto") into a very large oven-proof pot with the butter. Sautee battuto until the liquid has evaporated and the mixture starts to turn golden. Add the wine and the ribs and cook covered for 1 hour. Add stock to keep the mixture moist. After 1 hour, add the sausage, the boiled, drained trotters and skin and the cabbage. Add stock just to cover the meat and vegetables. Bring to a simmer and cook for 30 minutes more. Periodically skim the fat that rises to the surface to keep the broth clear.

 

 

Recipe from Susan at the Porcini Chronicles Blog at Porcinichronicles.blogspot.com