Ottaviana's Kitchen Traditional Italian Soul Food Recipe's

Italian Soul Food

This page will deal with the dishes that we call
Italian Soul food. Now they are all very, very good
recipe's. They may not sound good, but believe me,
they are great.

Ottaviana's Pigs Feet
In Tomato Sauce©

Now I know what your thinking, but this is sooooo good!

6 or more pigs feet halved and quartered
(have butcher do this for you at store).
3 twelve ounce cans of hunts tomato sauce
1/2 white onion
2 cloves of garlic
1tsp. dried oregano
1/2 tsp. Italian seasonings
extra virgin olive oil

Pick nice pinkish white in color small pigs feet. Wash pigs feet well and pat dry with paper towels. In a large frying pan, put about three tbsp. of extra virgin olive oil. Brown pigs feet on both sides (be careful of oil splattering). In the meantime while those are browning, in a large pot, sauté thinly sliced onion and chopped garlic, in olive oil. Add tomato sauce, and four cans of water to the sauce. Add oregano, Italian seasonings and salt. Bring sauce to a boil, and reduce heat to a simmer. As the pigs feet are browned, drop in to sauce. Skim off any foam from sauce. Cook pigs feet in sauce for 4 hrs. or until they are very tender, and meat falls off bone easily.

Breaded Calf Brains©

1 1/2 lbs calf's brains
2 eggs (lightly beaten)
2 tsp milk
1 tsp grated Romano cheese
1/2 tsp parsley
1/4 tsp salt
1/4 tsp pepper
1/2 cup bread crumbs
1/2 cup olive oil

Wash brains well, and parboil for 5 minutes. Drain, and peels off the outer skin, cut into 3 inch pieces. Mix together eggs, milk, cheese, parsley, salt and pepper. Dip brains in egg mixture and roll in bread crumbs. Fry in hot oil until golden brown on all sides.
Serve with lemon wedges.

1-2 pkgs. of honey comb beef tripe
5 8 oz. cans of tomato sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 small onion, sliced thinly
3 cloves of garlic minced
1 tbs. fresh parsley or 1/2 tbs. of dried.
2-3 stalks of celery sliced up thin
2 small white potatoes cut up. (optional)

Cut fat off of tripe, and cut into one inch squares. This can be done either before or after you boil the tripe, but I always do it before. Put in med. size 4 qt. sauce pan, and fill pot with water. Bring to boil and cook 1 to 1 1/2 hrs. In the meantime make the sauce. Sauté onions and garlic in olive oil and add tomato sauce, oregano, and basil. Bring to boil and reduce to simmer. Drain and rinse tripe well. Add tripe to sauce and cook for 2-3 hours, or until tender. Last 1/2 hour of cooking, add the cut up celery, potato's. Cook until tender.

Now grab a loaf of French bread,
and enjoy a new experience.

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All recipe's on this page are Copyrighted©Ottaviana's Kitchen. And are not to be reproduced in any way without the express written permission from Ottaviana's Kitchen©. This includes reprinting, use in any restaurant or eating facility including in any book or on web pages. These are for personal use only!