• 3 lbs. cow feet

• 1/4 green and red bell pepper, sliced

• 1 teaspoon ground spices

• 1 small yellow onion, sliced vertically

• 2 teaspoons salt

• 1 teaspoon yellow mustard, optional

• 1 cup water, from boiled cow feet

• 1/4 teaspoon lime juice

• 2 parsley sprigs, chopped

• 3 tablespoons Ragù sauce

• 1 Scotch Bonnet Pepper

• 1 cup watercress, washed and cleaned

1. Clean cow feet with cool running water, remove extra hair from skin with knife, rinse, rub with 1 sour orange or lime, then rinse one more time.

2. In a pressure cooker, bring to a boil cow feet with 6 cups water on high heat, then lower heat as it starts steaming. Let cook for 20 - 30 minutes.

3. Turn off heat, let cool to remove all fat on top and ensure cow feet is fork tender.

4. While cow feet is cooling, bring to a boil 4 medium potatoes and 3 carrots with 6 cups water on medium-low heat. Check from time to time not to overcook vegetables 30 mns.

5. Remove potatoes and carrots from water, peel, dice potatoes in 4 quarters, slice carrots 1/4 thick, and set aside in bowl.

6. Wash and clean 1 cup watercress, rinse and set aside.

7. In cast iron pot, place cooked cow feet on medium heat and cover for 6 minutes. Add 3 tablespoons Ragù sauce, green and red bell pepper, onion, ground spices, 1 teaspoon yellow mustard (optional), and stir.

8. Add 1 cup cow feet water, then potatoes and carrots. Mix in parsley, salt, lime juice, hot pepper, stir, lower heat and let simmer for 30 minutes. Add more water if needed.

9. Stir, turn off heat and serve with white rice and black beans sauce.