TROTTERS FOR MY MAMMA
In celebration of my Mamma, I am fixing her favorite meal. Essie Mae’s favorite dinner was TROTTERS, aka PIG FEET. She loved them pickled and boiled. The lunch 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 the feet to the pot, add the vegetables. Cover and simmer on medium heat for 2 ½ – 3 hours. In a skillet add the butter slowly add flour and whisk till the flour and butter is thoroughly combined cook till the roux is a light tan. Season with salt and pepper. Add to the pot stir in with whisk to ensure you don’t have any lumps. Cook for another hour to ensure the roux is not grainy, and the flour taste is cooked out, the stock has thickened, and the meat is falling off the bones; it’s time to eat.