1 lb Pigs’ tails

1 c Raw Virginia peanuts or

-blanched almonds 1 sl Fresh ginger root

1 tb Choong toy (salted,

-preserved turnip) 1 ts Salt

1/2 c Chopped green onions, with

-tops Clean and parboil pigs’ tails according to Steps I and II in the basic instructions; cut in 2-inch lengths.
Return to the pot with 2 quarts fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
Add the green onions just before serving.
Serves 6 to 8. All these recipes are from “Innards and Other Variety Meats”.
Jana Allen and Margret Gin.
101 Productions.
San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.