Pork Souse by Norman Van Aken

  • Pre-Prep Time: 60 minutes
  • Hands On Prep Time: 80 minutes
  • Cook Time: 320 minutes
  • Total Time: 460 minutes


Pig Meat and Pig Bone Broth

2 onions, peeled, medium dice
2 serrano chiles, stemmed, seeded, minced
2 TBL kosher salt
1 TBL black pepper, freshly cracked
8 fl oz distilled white vinegar
3 quarts water

For The Tripe

1 1/2 pounds honeycombe tripe, rinsed well
1 teaspoon kosher salt
1 1/2 teaspoons white vinegar
Water , as needed to cover
1 bay leaf, broken
1 serrano chile, stemmed, minced
2 large tomatoes, peeled; seeded and chopped
1 small onion, OR 1/2 large onion, peeled, diced
2 stalks celery, medium chop
1 carrot, peeled, medium chop
5 cloves garlic, peeled, rough chop
2 quarts chicken stock, (or water)

To Finish The Souse

8 oz wt chicken wings
3 TBL lime juice
1 teaspoon kosher salt
1 teaspoon cayenne
6 Yukon gold potatoes, large dice
3 TBL oil blend
1 serrano chile, stemmed, seeded, diced
2 carrots, peeled, medium dice
5 cups Pig Bone Broth*, reserved
To taste, salt and black pepper


Cooking Directions

To Start
  1. Rinse the pigs feet and tails in several changes of water
  2. In large pot, add all ingredients for pig broth
  3. Bring to a simmer and cook for 2 or more hours and pig meat is tender
  4. Strain reserving the liquid for later
  5. When the meat is cool enough to handle, shred and reserve. There will be more skin, bones and cartilage than meat but the broth will have great flavor so don’t despair!
  6. 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
  1. Cut the tripe into 1 x 1 inch pieces trimming out any odd parts if necessary
  2. Place the tripe in a pot with enough cold water to cover. Add in the salt and vinegar, bring to a boil. Remove from the heat. Drain and rinse the tripe well. Throw out that water. Clean the pan.
  3. Return the tripe to the pan with Chicken Stock (or water)
  4. Add in the bay leaf, Serrano chile, tomatoes, onion, celery and garlic
  5. Bring to a high simmer and maintain it skimming as necessary until just tender, approximately 2 hours
  6. Allow the tripe to cool in this liquid

To Finish the Souse
  1. Toss the chicken wings with 3 tablespoons lime juice, kosher salt and cayenne pepper. Set aside to marinate at room temperature for 1 hour
  2. Meanwhile, cook the potatoes in salted water until not quite cooked through, approximately 15 minutes. Strain and reserve
  3. In a large flat pot over medium heat, add oil and heat. Brown the marinated wings on all sides, remove from the pot and reserve
  4. Working in the same pan as the wings were, add the Serrano chile, red onion, bell pepper and carrot. Cook and stir as needed until the onion has softened and begun to brown. Approximately 10 minutes
  5. Add the browned chicken wings back to pan
  6. Bring to a simmer, reduce heat to medium-low, cover, and continue simmering until the chicken is cooked. Approximately 30 minutes
  7. Add in the cooked tripe mixture, the blanched potatoes and 3/4 cup lime juice, stir as needed
  8. Season to taste with salt and pepper before serving. Serve with a side of lime wedges and finely chopped onion and Serrano chilies

Serving Suggestions

Serves 4 to 6

2012 All rights reserved by Norman Van Aken