Ingredients:
400 gr. pig's ears and trotters
50 gr. celery (root)
2 carrots
1 onion
1 head garlic
30 ml vinegar
3 bay-leaves
1 tbsp. grated horse-radish
Salt

Preparation and serving:
Put the pig's ears and trotters in a suitable pot with water and bring it to the boil. Dice the carrots and the celery. fine chop the onion and add them together with the bay-leaves to the meat, 30 minutes after it has started to boil. Cook until the meat is ready. Then take out the meat, bone it, cut it in pieces (1 - 2 cm.). Strain the stock and add the meat to it. Flavour with the horse-raddish and the vinegar.
Serve hot.

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