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A pig's trotter, also known as a pettitoe, is the culinary term used to refer to the foot of a pig.

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Place the pig feet in a stockpot and cover them with water. Bring the water to a boil over medium-high heat, and cook the pig feet for about 3 minutes. You should clean the pig feet and remove any hairs before completing this step.

Cut the meat into pieces and put them (pork hocks or pig's feet) in a large pot. Add the water and boil on moderate high heat for 2 hours or until the (hocks) or pig's feet are tender. Heat the olive oil in a deep pan. Add sofrito and the tomato sauce and sauté for about 5 minutes.

Add the vinegar, onions, green peppers, red pepper, salt, and black pepper. Heat to boiling over medium heat. Reduce the heat to simmering and cook, covered, until just about tender, about 2 1/2 hours. Skim the surface and stir the pigs' feet occasionally during cooking.

Pig feet are low in fat and (the edible parts) are very high in protein, particularly Collagen in tendons and skin.