There may be times when aside from simply warming your toes, you could be hungry. You might want to nibble on a toe or two. Or maybe even eat an entire foot.
I have a recipe for these times.
Pig’s Feet in Savory Tomato Sauce
Take two pigs feet, scrubbed and split. Cover with cold water, bring to boil – simmer for ten minutes. Drain and rinse.
Meanwhile make a braising liquid from six cups water, one sliced onion, a pinch of cloves, a carrot peeled and sliced, a stalk of celery sliced, a handful of chopped parsley, a bay leaf or two, a pinch of thyme with some black pepper. Bring this to a boil, add the feet, reduce to simmer. Cook for about one and a half hours.
Remove feet from liquid and strip all meat from bones. Discard bones, set meat aside. Take one and a half cups of the remaining braising liquid – put in pot with one and a half cups chopped tomatoes, some chopped garlic, one tablespoon red wine vinegar, some chopped parsley, oregano, a pinch of sugar, salt and pepper. Add reserved meat, cover and simmer one and a half more hours.
Serve on a sturdy pasta topped with Parmesan.
This is a filling, rich, warming dish. It often surprises me how many people do not like the idea of eating pigs’ feet while at the same time slavering over bone marrow. The essential richness that denotes the finest qualities residing in poached marrow also live to the same purpose in a fine foot or two.