Ingredients for 8 servings:
1kg cut pork ribs
2 feet, 1 ear, a piece of tail, fresh pigskin, all well fired, brushed, washed and boiled in hot water for one hour to degrease)
4 verzini salami
500gr luganega sausage
1 big cabbage
Some celery stalk
3 big carrots
1 onion
30gr butter
Dry white wine
Olive oil
Tomato sauce
Broth
Salt and pepper

Preparation:
In a big pot, sear sliced onion with butter and oil, add ribs, verzini salami, luganega sausage in 10cm long pieces.

Sear well and pour one glass white wine.

Reduce wine, take off all ingredients from pan and add minced celery and carrots, some tomato sauce and some broth.

Add salt and pepper. Cover and cook using low heat stirring from time to time.

In the meantime, wash cabbage and in a medium pan sear with few water.

Drain and add to other vegetables, stir all ingredients.

pour ribs, salami, sausage and add feet (chopped in long way), pigskin and ear (cut in slices) and tail. Cover and cook for one hour.

From time to time using a spoon remove grease, the sauce should not be liquid but sticky.
Serve with hot cornmeal porridge.