Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Pigs' tails, cut in 2-inch 2 Bell peppers, sliced
-pieces 1/2 ts Dry mustard
1 lb Dried lima beans, washed 1 Whole dried red chili
-and soaked overnight 1/4 c Chopped parsley
1 Onion, sliced Salt and freshly ground
1 Clove garlic, finely chopped -pepper to taste

Prepare pigs' tails according to Step I in the basic instructions.

Place in a pot and cover with water; simmer for 1/2 hour, skimming to
remove any scum. Add all other ingredients. Cook for another 1 to 1
1/2 hours until tender.

Serves 8.

Variations: Pigs' ears, snouts and feet may be substituted for the
pigs' tails; just prepare particular meats according to basic
instructions for cleaning.

All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

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