-tops Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 5 cm lengths. Return to the pot with 2 litre fresh water and all the remaining ingredients except green onions. Bring to a boil, reduce heat, cover and simmer for 1.5 hours. Add the green onions just before serving. Serves 6 to 8. All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.