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Omelet

In article >,
(Victor Sack) wrote:

> Bruce Fletcher > wrote:
>
> > Boiled barbecued ribs - sounds almost as tasty as the pig's trotters and
> > cow-heel we used to get from the UCP (United Cattle Products) shop in
> > Manchester when I was about 10. Mind you their tripe was delicious <g>
>
> Pig's trotters are actually wonderful. It is interesting that they are
> often cooked exactly the way ribs shouldn't - first they are braised,
> then grilled. I wonder if they can be slowly barbecued (in the southern
> USA sense of the word) instead.
>
> Classic French recipes, mostly variations on the Sainte-Ménéhould theme,
> call for braising them on low heat for up to ten hours. Front trotters
> are considered much superior to hind ones. In order to prevent them
> from falling apart during such a long cooking, they are individually
> wrapped in linen cloth and tied with twine. Then they are slowly
> braised, covered, together with vegetables, white wine, and spices, for
> a long time. Then they are unwrapped, smothered with butter and rolled
> in breadcrumbs. Then they are slowly grilled. Serve with rémoulade or
> béarnaise, or just with mustard. Very tasty.
>
> Or you can make pieds de cochon farcis au foie gras...
>
> Victor

They make a wonderful stock.

I pressure cook them for 50 minutes.

I'll have to try wrapping them to keep them from splitting and falling
apart next time. Thanks for the idea!

I really do love those things and have been jonesing for them lately.
When I eat more trotters (and phoenix claws), my fingernails grow in
stronger and don't tend to split as much. My hair grows faster too.

I presume it's the collagen content.
Supposed to be good for osteoarthritis too.
--
Peace, Om

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