Boil the pig's foot and cut in half, lengthwise. Make a soffritto with oil, butter, and chopped onion. Add the pork rind, sausage and ribs, cut into pieces, and the pig's foot. When the meat is golden brown, add all diced carrots, celery, tomatoes. Cook over medium heat. After 30 mins, add the cabbage, cut into strips. Salt and pepper to taste and cook for 45 mins. The cooking juice should be rather thick. If you wish to remove some of the fat from the cassoeula, do so before adding the cabbage.
Note:
Cassoeula is a Lombard dish with several versions. Sometimes, after the meats have been browned, a spoonful of tomato paste is added. Other cooks prefer to cook the cabbage in a separate pot, steaming it in the water remaining on the leaves after washing, and then adding it to the meat. The quality of the meat added to the cassoeula varies. The simplest version requires only ribs and sausages, while the most complicated includes the ears and tail. Polenta is the traditional accompaniment to cassoeula. |
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