Norman Van Aken’s Souse

Need a gluten free and dairy free beverage? Norman Van Aken’s Souse could be an excellent recipe to try. One portion of this dish contains around 64g of protein, 30g of fat, and a total of 712 calories. This recipe serves 6. For $5.27 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, kosher salt, blended oil, and a few other things to make it today. 25 people have tried and liked this recipe. It is brought to you by Food Republic. From preparation to the plate, this recipe takes approximately 6 hours and 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Norman's Spicy Tomato Sauce, Pork Chops with Norman Cider Cream Sauce and Thyme, and Koffie Van Brunt are very similar to this recipe.

Servings: 6

Preparation duration: 80 minutes

Cooking duration: 325 minutes

 

Ingredients:

1 bay leaf, broken

5 cups *reserved Pig Bone Broth

1 carrot, peeled and chopped medium

2 carrots, peeled and diced medium

1 teaspoon cayenne pepper

2 stalks celery, washed and chopped medium

2 pigs feet, split

2 quarts Chicken stock (or water)

1 1/2 pounds chicken wings

2 Serrano chilies, stemmed and chopped small (seeds discarded if desired)

5 cloves garlic, peeled and chopped roughly

1 teaspoon kosher salt

2 tablespoons kosher salt

3 tablespoons lime juice

2 onions, peeled and diced medium

1 pound pigs tails

1 smoked pork hock

1 serrano chile, stemmed and seeded; diced

1 serrano chile, stemmed and chopped small

2 large tomatoes, peeled; seeded; and chopped

3 quarts cold water

water

1 cup distilled white vinegar

1/2 tablespoon white vinegar

6 yukon gold potatoes, washed and diced large

3 tablespoons Blended oil

1 1/2 pounds honeycombe tripe, rinsed well

Equipment:

pot

frying pan

Cooking instruction summary:

To Start Rinse the pigs feet and tails in several changes of water. Now place all of the above in a large pot and bring to a simmer. Cook for 2 or more hours and the pig meat is tender. Strain reserving the liquid for later. When the meat is cool enough to handle shred and reserve it. There will be more skin, bones and cartilage than meat but the broth will have great flavor so dont despair! Take that part and top it with water by double and reduce it by half. Save that for balancing out the souse at the very end. This is the *Pig Bone Broth. For the Tripe Cut the tripe into 1 x 1 inch pieces trimming out any odd parts if necessary. Place the tripe in a pot with enough cold water to cover. Add in the salt and vinegar and bring to a boil. Remove from the heat. Drain and rinse the tripe well. Throw out that water. Clean the pan. Return the tripe to the pan with Chicken Stock (or water). Now add in the bay leaf, serrano chile, tomatoes, onion, celery and garlic. Bring to a high simmer and maintain it skimming as necessary until just tender, (about 2 hours). Allow the tripe to cool in this liquid. To Finish the Souse Toss the chicken wings with 3 tablespoons lime juice and the kosher salt and cayenne pepper. Set aside to marinate at room temperature for 1 hour. Meanwhile cook the potatoes in salted water until not quite cooked through. (About 15 minutes). Strain and reserve. Now heat the oil in a large flat pot over medium heat. Brown the marinated wings on all sides. Remove from the pot and reserve. Working in the same pan as the wings were in add the serrano chile, red onion, bell pepper and carrots; cook and stir until the onion has softened and begun to brown, about 10 minutes. Now add the browned chicken wings to that pan. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is cooked, (about 30 minutes). Add in the cooked tripe mixture, the blanched potatoes and the 3/4 cup lime juice. Season to taste with salt and pepper before serving. Serve with a side of lime wedges and finely chopped onion and serrano chilies.

 

Step by step:


1. To Start Rinse the pigs feet and tails in several changes of water. Now place all of the above in a large pot and bring to a simmer. Cook for 2 or more hours and the pig meat is tender. Strain reserving the liquid for later. When the meat is cool enough to handle shred and reserve it. There will be more skin, bones and cartilage than meat but the broth will have great flavor so dont despair! Take that part and top it with water by double and reduce it by half. Save that for balancing out the souse at the very end. This is the *Pig Bone Broth. For the Tripe

2. Cut the tripe into 1 x 1 inch pieces trimming out any odd parts if necessary.

3. Place the tripe in a pot with enough cold water to cover.

4. Add in the salt and vinegar and bring to a boil.

5. Remove from the heat.

6. Drain and rinse the tripe well. Throw out that water. Clean the pan. Return the tripe to the pan with Chicken Stock (or water). Now add in the bay leaf, serrano chile, tomatoes, onion, celery and garlic. Bring to a high simmer and maintain it skimming as necessary until just tender, (about 2 hours). Allow the tripe to cool in this liquid. To Finish the Souse Toss the chicken wings with 3 tablespoons lime juice and the kosher salt and cayenne pepper. Set aside to marinate at room temperature for 1 hour. Meanwhile cook the potatoes in salted water until not quite cooked through. (About 15 minutes). Strain and reserve. Now heat the oil in a large flat pot over medium heat. Brown the marinated wings on all sides.

7. Remove from the pot and reserve. Working in the same pan as the wings were in add the serrano chile, red onion, bell pepper and carrots; cook and stir until the onion has softened and begun to brown, about 10 minutes. Now add the browned chicken wings to that pan. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is cooked, (about 30 minutes).

8. Add in the cooked tripe mixture, the blanched potatoes and the 3/4 cup lime juice. Season to taste with salt and pepper before serving.

9. Serve with a side of lime wedges and finely chopped onion and serrano chilies.


Nutrition Information:

Quickview
804k Calories
62g Protein
37g Total Fat
51g Carbs
25% Health Score
Limit These
Calories
804k
40%

Fat
37g
58%

  Saturated Fat
10g
66%

Carbohydrates
51g
17%

  Sugar
11g
13%

Cholesterol
171mg
57%

Sodium
3574mg
155%

Get Enough Of These
Protein
62g
125%

Vitamin A
5954IU
119%

Vitamin C
52mg
64%

Vitamin B3
11mg
57%

Vitamin B6
1mg
56%

Potassium
1594mg
46%

Iron
6mg
36%

Phosphorus
318mg
32%

Copper
0.59mg
30%

Manganese
0.53mg
27%

Vitamin B2
0.45mg
27%

Selenium
18µg
26%

Fiber
6g
26%

Vitamin B1
0.35mg
24%

Magnesium
88mg
22%

Vitamin K
22µg
21%

Folate
82µg
21%

Vitamin E
2mg
15%

Zinc
2mg
15%

Calcium
127mg
13%

Vitamin B5
1mg
12%

Vitamin B12
0.24µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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