Tangy Caribbean-Style Souse

Name: Tangy Caribbean-Style Souse
Prep time: 2 h
Cook time: 2 h 30 min
Total time: 4 h 30 min
Yield: 16 servings
Cuisine: Jamaican
Ingredients: 2 whole Beef Tongue; 1 tsp Black Pepper; 15 whole Black Peppercorns; 2 whole Diced Pimientos; 4 whole Dried Bay Leaves; 3 tbsp Dried Sage; 0.5 tsp Garlic Powder; 4 whole Onion; 6 whole Pepperoncini; 4 tbsp Pickle Relish; 2 tbsp Pickling Spice; 4 whole Pig's Feet; 2 tbsp Salt; 5 tbsp Unflavored Gelatin; 1 cup Water; 3 cups White Vinegar; 15 whole Whole Cloves

Dinner 🍽️Lunch 🥪 Jamaican 🇯🇲 High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Comfort-Food

Tangy Caribbean-Style Souse layers tender beef tongue with pork ears and feet in a bright, vinegar-forward aspic accented by warm spices like cloves, bay, and sage. Pimentos, pepperoncini, and relish add pops of heat and sweetness, while the gelatin sets everything into sliceable, savory mosaics. Serve chilled as a festive appetizer or part of a weekend spread with crackers and pickles.

Prep2 hrs
Cook2 hrs 30 mins
Serves16
DifficultyHard

1

Put tongues, pig's ears, pig's feet, and onions into a large stock pot; add enough water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder, and vinegar. Bring to a boil, and cook until the meat is done, about 2 1/2 hours.
2

Remove the meat and set it aside to cool. Strain the broth, measuring 8 cups into another pot. Return the broth to the stove and keep it at a simmer.
3

Peel the skin from the ears, keeping the ears as intact as possible, and set the ears aside. Remove gristle and fat from the pig's feet and combine them with the ear trimmings. Cut off the large portion of the tongue and set it aside. Trim loose meat from the rest of the tongue and add it to the other trimmings. Grind the trimmings through a coarse meat grinder, then stir them into the broth; continue simmering.
4

Slice the tongues into thin strips, and lay them lengthwise in two 9x5x3-inch glass loaf pans. Slice the ears into thin strips, then cut those strips into 1/2-inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
5

Dissolve the gelatin in 1 cup water, then stir it into the simmering broth. Carefully ladle enough broth into each mold to fully cover the meat. Prod with a fork to distribute evenly. Let stand for 15 minutes, then cover with the remaining broth. Allow to cool at room temperature until they begin to set, 2 to 3 hours. Refrigerate for 8 to 10 hours.
6

When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has formed on the surface.