I attempted a search, since I figured cooking feet, head, and offal would come up repitiously, but I couldn't find one. I've had some bad luck trying to cook these kinds of meats in the past(pigs feet, ears, etc.), but I can't seem to find a recipe on hear that doesn't simply use them as stock.
Several youtube clips suggest parboiling them first due to the cartiledge. Has anyone here cooked them before?
Thanks for the link; I think I'll try frying them. I agree, the whole stock option is boring; animal parts are for eating, not boiling and discarding.