I recently made a large batch of pork broth using the remains of my friend's barbequed 110 lb pig. There were two hooves included in the pork bits I used for this batch, resulting in an extremely gelatinous broth.
My question is: what's the best way to use a gelatinous broth?
I may use it to cook collards and black eyed peas with tomatoes, but don't know if it will make the texture of the dish weird?
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