Norman Van Akens Souse Recipe

Name: Norman Van Akens Souse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pigs feet, split; 1 pound pigs tails; 1 smoked pork hock; 2 onions, peeled and diced medium; 2 Serrano chilies, stemmed and chopped small (seeds discarded if desired); 2 tablespoons kosher salt; 1 tablespoon; 1 cup distilled white vinegar; 3 quarts cold water; 1 1/2 pounds honeycombe tripe, rinsed well; 1 teaspoon kosher salt; 1/2 tablespoon white vinegar; water; 1 bay leaf, broken; 1 serrano chile, stemmed and chopped small; 2 large tomatoes, peeled; seeded; and chopped; 1 small or 1/2 onion, peeled and diced; 2 stalks celery, washed and chopped medium; 1 carrot, peeled and chopped medium; 5 cloves garlic, peeled and chopped roughly; 2 quarts Chicken stock (or water); 1 1/2 pounds chicken wings; 3 tablespoons lime juice; 1 teaspoon kosher salt; 1 teaspoon cayenne pepper; 6 yukon gold potatoes, washed and diced large; 3 tablespoons Blended oil; 1 serrano chile, stemmed and seeded; diced; 2 carrots, peeled and diced medium; 5 cups *reserved Pig Bone Broth

Servings: persons

2 pigs feet, split
1 pound pigs tails
1 smoked pork hock
2 onions, peeled and diced medium
2 Serrano chilies, stemmed and chopped small (seeds discarded if desired)
2 tablespoons kosher salt
1 tablespoon
1 cup distilled white vinegar
3 quarts cold water
1 1/2 pounds honeycombe tripe, rinsed well
1 teaspoon kosher salt
1/2 tablespoon white vinegar
water
1 bay leaf, broken
1 serrano chile, stemmed and chopped small
2 large tomatoes, peeled; seeded; and chopped
1 small or 1/2 onion, peeled and diced
2 stalks celery, washed and chopped medium
1 carrot, peeled and chopped medium
5 cloves garlic, peeled and chopped roughly
2 quarts Chicken stock (or water)
1 1/2 pounds chicken wings
3 tablespoons lime juice
1 teaspoon kosher salt
1 teaspoon cayenne pepper
6 yukon gold potatoes, washed and diced large
3 tablespoons Blended oil
1 serrano chile, stemmed and seeded; diced
2 carrots, peeled and diced medium
5 cups *reserved Pig Bone Broth

1
Rinse the pigs feet and tails in several changes of water.
2
Now place all of the above in a large pot and bring to a simmer.
3
Cook for 2 or more hours and the pig meat is tender.
4
Strain reserving the liquid for later.
5
When the meat is cool enough to handle shred and reserve it.
6
There will be more skin, bones and cartilage than meat but the broth will have great flavor so dont despair!
7
Take that part and top it with water by double and reduce it by half.
8
Save that for balancing out the souse at the very end.
9
This is the *Pig Bone Broth.

1268

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 2 pigs feet, split, 1 pound pigs tails, 1 smoked pork hock, 2 onions, peeled and diced medium, and more.

Yes, Norman Van Akens Souse falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Norman Van Akens Souse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions