Ragoût de Pattes de Cochon (Pig's Feet Stew) is a traditional Québécois dish, commonly served with turkey, eaten during the holiday season in Québec.
History The origin of the stew is debated, however the first documented recipe comes from a Québécois cookbook from 1840, titled La Cuisinière canadienne'.'' It lists the recipe for pig's feet stew, which meatballs were commonly added to, added with the spices from a common meatball stew (Ragoût de boulettes), showing the history of these two dishes being served together.
Ingredients A traditional Ragoût de Pattes de Cochon''' contains pig's feet, onions, toasted flour, and spices such as nutmeg, cloves, salt, pepper, and cinnamon. Some recipes include celery, garlic, potatoes or mustard.
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