It's even better for those who enjoys eating the chewy skin. I like it because the soup is as sweet and much more clearer than if I were to use ribs or bones. Surprisingly, the soup is not oily as I thought it will be.
- 2 Pig's tail, chopped into smaller pieces
- 1 litre Water
- 3 big ripe Tomatoes
- 1/2 Carrot, shredded or diced
- 1/2 Onion, shredded or diced
- Salt to taste
- Blanch the pig's tail.
- Add it into a pot of water and bring to boil.
- Reduce to a simmer when water starts to boil.
- Slit an 'X' on the skin of tomatoes.
- Add tomatoes in a pot of water and bring to a boil.
- Remove and plunge in cold water.
- Remove the skin and dice the tomato.
- Add tomato, carrot and onion an hour after simmering of the pig's tail.
- Bring to a boil and reduce to simmer for another one to two hours. Longer is you are eating the pig's tail and prefer it less tough.
- Add salt to taste.
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