Ragoût de pattes de cochon! Did you make it with the meatballs?
My mother makes it, I haven't. But I do plan to get the recipe, because I'd like to keep the tradition going. And yes, it has both the meatballs and the meat.
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The flour to thicken the stew is browned in the pot before being added later on (but not like a roux, which requires oil or butter). It's part of the secret.
Ragoût de pattes de cochon! Recipe needed please. Last pigs feet I have had were with lentiile de Puy and before that with Butter beans and hot peppers
I will get the recipe and post when I get back.
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