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4 qt. water
8 large pig feet
3 stalks celery
1 tsp. crushed red pepper
4 Tbsp. salt
1 c. white vinegar
2 onions, peeled and whole

Pour water into large pot; bring to a boil. In the
meantime scrub pig feet well, making sure all hairs are removed
from between toes. Singe the feet; scrub again. By this time
the water should be boiling; rapidly add pig feet. Continue
boiling, uncovered, as a scum will come to the top of the pot.
Skim off the scum several times; add rest of ingredients.
Cover. Lower flame; cook for 2 1/2 to 3 hours. If pig feet
are small, they will take less cooking time. Serve with potato
salad and greens. Makes 4 to 6 servings.

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