This dish is very traditional in Cuban cuisine although not of everyone's liking. It is more of an acquired taste, but I happen to love it. It is a labor-intensive dish and honestly quite far from being healthy, but most traditional dishes are really not very much on the healthy side. Fortunately this is not something you eat all the time. so here we go:
Ingredients:
4 to 5 pounds of chopped pigs feet
2 pounds of Honey Combed Beef tripe
4 cans of Chick Peas
3 Cups of Dry White cooking wine
1 onion (red or white)
Chopped Garlic
1 small can of tomato sauce or paste
1/2 cup of Spanish Marinade ( mojo criollo)
1 tbsp Complete seasoning , (Sazon Completo) add more if you feel you need it.
1/2 a green bell pepper
2 bay leaves (laurel leaves)
In a pressure cooker, cook the pig's feet and tripe for about 45 minutes on high. If after that time it is still not tender, cook it for another 30 minutes and check again.
The pigs feet are cooked when the skin and meat are easily detached from the bone using a fork.
On a separate pan heat some olive oil, chop the onion and the bell pepper and sautee in the oil. Add the tomato sauce, spanish marinade and complete seasoning. Let it simmer for a about 2 to 3 minutes until the onions are soft. Remove from the stove.
Once the pigs feet and tripe are fully cooked remove the stock and place on a separate container.
Empty the cooked onions with the tomato sauce and the seasonings in the pot with the pigs feet, add 2 cups of the stock, add the chick peas,stir well and let simmer on medium high. Add the 3 cups of cooking wine and stir, add salt to your taste and let simmer on medium for 25 minutes adding stock as needed., and serve with rice or by itself.
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