TROTTERS FOR MY MAMMA

In celebration of my Mamma, I fix her favorite meal on her birthday September 26^th. My Mamma is deceased, but I still celebrate her life.  Essie Mae’s favorite dinner was pig feet, black eye peas, collard greens, macaroni and cheese, cornbread, banana pudding for dessert and a Coke to wash it all down.

3 lbs. pig feet, 2 green onions, chopped, 1 cup white onion, chopped, 3 T. flour,1/4 cup bell pepper, 3 T. butter, 3 garlic cloves, minced, 2 celery stalks, chopped, 2 bay leaves, crumbled, 1/4 cup white cooking wine, 1/2 T. Worchester sauce, 1 T. seasoning salt, 1 tsp. ground thyme, 1 tsp. black pepper,  1 1/2 T. crushed red peppers flakes.

Have the butcher cut the feet in half, both diagonally and horizontally. Plug the sink add the pig feet and salt.  Soak the feet for 20-30 minutes. Wash the feet, scrub them real good, remove any hair, and rinse in cold water. Put pig feet in a pot and cover with water. Bring to boil; the first pot will have a white foam, pour off that water. Return the feet to the pot, add fresh water, wine, and vegetables. Cover and simmer on medium heat for 2-3 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 30 minutes to ensure the roux is not grainy and the flour taste is cooked out. Add the pepper flakes, stir.  Your stock has thickened, and the meat has pulled away from the bones.