INGREDIENTS

Proportions for 4
calf's feet (10 to 12 people): - 500 G of corn crushed coarsely
with the mortar, strongly rubbed and cleaned of all teguments.
(is sold very prepared in the souks) - 1 large grated onion - 1
spoonful with soup filled well with sweet pepper - 1 spoonful with
pepper coffee extremely crushed - 1 chick-pea soup bowl soaked of the
day before - 2 spoonfuls with oil soup - salt necessary to the
assaisonnemel!






PREPARATION

To buy
the feet cleaned and scraped in the butcher. To divide into
three, to wash them well. To place in a casserole, to add soft
pime, strong pepper, oil, grated onion, to salt well. To cover
water to put to boil on fire during half an hour. To add have
chick-peas and corn. To fill the casserole with the three
quarters with water, to again let boil during fifteen minutes and to
cook with cover on charcoal embers or with the furnace with very soft
fire without never stirring up. One needs approximately 8 for
9heures cooking with fire. Generally, one prepares the calf's
feet the evening, then to leave mijoter gently all the night.
After cooking, if the corn and the chick-peas absorbed the
liquid and that the sauce is consistent, to withdraw fire after having
the seasoning and heating only at the time to be useful. So on
the other hand, the juice is too clear, to pour it with share in a pan
to let reduce until obtaining a consistent sauce. If the calf's
feet are too fatty and that there is a surplus of oil, to elutriate
with the spoon, then to heat and be useful extreme.