In celebration,  of my Mamma I am fixing her favorite meal.  Her favorite meal was TROTTERS aka PIG FEET. She loved them pickled and boiled.  The meal today will be pig feet, black eye peas, collard greens, macaroni and cheese, banana pudding and a Coke to wash it all down.

2 pounds pig feet, 2 green onions, chopped, 1 medium white onion, chopped, 3  tablespoons flour, ½ medium bell pepper 3 tablespoons butter, 3 garlic cloves, chopped, 1 celery stalk, chopped, 2 bay leaves, crumbled, 1 tablespoon Worchester sauce, 1 ½ tablespoons crushed red peppers flakes,

Have the butcher cut the feet in half both diagonally and horizontally. Wash feet make sure you scrub them real good and remove any hair. Put pig feet in a pot and cover with water. Bring to boil; the first pot will have a white foam, pour off this water. Return to pot, add the vegetables to the pot. Cover and simmer on medium heat for 2 ½ – 3 hours. In a skillet add butter slowly add flour and stir till the flour and butter is thoroughly combined cook continue to stir constantly till the roux is a light tan. Season with salt and pepper. Add to pot stir in with whisk to ensure you don’t have any lumps. Cook for another hour to ensure the roux is not grainy, the flour taste is cooked out, the stock has thickened and the meat is falling off the bones.

Welcome to the land of sho’nuf delicious!