At Easter time three are the certainties: Meat and Nerves Jelly, “Pinza” (sweet soft bread) and Roasted Ham. These are delicacies we can't do without to celebrate properly.
Ingredients for 10 people
4 pigs feet
4 veal nerves (knee)
1 kg oxtail
2 vinegar tablespoons
1 onion
1 celery stalk
1 carrot
4 garlic cloves
bay
A cup of time to look at the first buds on the trees
Do this three days before: bring all the pieces of meat together in a very large pot and cover with cold water. The next day, drain the meat, cover with cold water again and let it sit still for a whole day . On the third day, drain the pieces of meat and rinse them well. Put the pieces of meat in the large pot and cover with 20 L of cold water. Add one tablespoon of vinegar. Put on the stove and bring the water to a boil. Cook for 5 minutes, drain the meat and discard the water. Rinse the pieces of meat by wiping them with a brush in order to remove residual blood left in the surface. Put the meat in the pot, cover with another 20 L of cold water, add a tablespoon of vinegar, a tablespoon of salt, a little ' pepper , onion and whole stalk of celery. Bring to a boil and cook over low heat for 8 hours, removing the fat that forms on the surface every 30 minutes with the help of large kitchen spoon. Afterwards, drain the meat from the liquid. Strain the cooking liquid through a sieve from very fine mesh coated with a thin cloth. Shall not remain any trace of fat in the broth. Pour the soup into the serving dishes. Debone the pieces of meat and place them in the single plates. Add to each plate two slices of garlic and two bay leaves . Allow to cool and thicken before serving.