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Ingredients

• 4 fresh pig's feet
• Coarse kosher salt
• 1 teaspoon Herbes de la Garrigue (page 8) or herbes de Provence
• 2 pounds cleaned tripe
• 3 tablespoons white wine vinegar
• 1½ cups sliced carrots
• 1½ cups sliced onions
• ¾ cup well-washed sliced leeks
• ¼ cup sliced celery
• Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string
• 1 bottle (750 ml) dry white wine
• 1 tablespoon tomato paste
• ¼ teaspoon saffron threads
• ¾ cup flour
• 1 teaspoon vegetable oil
• ½ pound jambon de Bayonne, prosciutto, or Serrano ham, cut into 3/8-inch dice
• 1½tablespoons finely chopped fresh garlic
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons drained nonpareil capers
• ¼ teaspoon Tabasco or more to taste
• 1 to 2 teaspoons arrowroot (optional)

Description

Chow