Cooked for about six hours, left in cold room to set overnight.
Best with horseradish (prepared with apple and cream)
I've never made it, but my Mom still does on occasion. She's in her mid seventies, so I think it's time for me to start learning how to make all this stuff like we used to when I was a young lad.
That looks good and I will have to try it with the Horseradish...
Yep, me too...Not because of the taste but it Jiggled and looked Weird...Mom made it with just Pig's Feet then picked the meat and put it back in the broth to set. She ate it cut into cubes and drizzled with White Vinegar. In Polish she called it Zimne Nogi ( Cold Legs) With all the aromatic vegetable, herbs and spices, the house smells Wonderful while it cooks. The hot Broth is delicious too...JJ
In my case it wasn't the taste, it was more me being "Canadian". I came here when I was around 5yrs old from Croatia in 1966, and trying to fit in with the local kids, eating some of the stuff I grew up with just wasn't cool. Funny thing is, I came to realize that the stuff I thought was weird, everyone else thought it was great because they never had food like that.