Categories: Pork, Ceideburg 2 
      Yield: 8 servings 
  
     12    Pigs' tails, cut in 2-inch 
           -pieces 
      1 lb Dried lima beans, washed 
           -and soaked overnight 
      1    Onion, sliced 
      1    Clove garlic, finely chopped 
      2    Bell peppers, sliced 
    1/2 ts Dry mustard 
      1    Whole dried red chili 
    1/4 c  Chopped parsley 
           Salt and freshly ground 
           -pepper to taste 
  
  Prepare pigs' tails according to Step I in the basic instructions. 
   
  Place in a pot and cover with water; simmer for 1/2 hour, skimming to 
  remove any scum.  Add all other ingredients.  Cook for another 1 to 1 
  1/2 hours until tender. 
   
  Serves 8. 
   
  Variations:  Pigs' ears, snouts and feet may be substituted for the 
  pigs' tails; just prepare particular meats according to basic 
  instructions for cleaning. 
   
  All these recipes are from "Innards and Other Variety Meats".  Jana 
  Allen and Margret Gin.  101 Productions.  San Francisco, 1974. 
   
  Posted by Stephen Ceideberg; June 9 1992.