Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pigs' ears
   3      whole         star anise
   1                    two-inch slice fresh ginger -- root
   1      cup           raw carrots cut in thin -- julienne
   1                    cucumber *
   2                    green onions **
     1/2  cup           plum sauce or mango chutney -- mashed
                        salt and freshly ground -- pepper
                        lemon juice to taste
                        butter lettuce leaves
                        toasted sesame seeds
                        * peeled -- seeded and cut in
                        julienne

Preparation:

** tops only, slivered lengthwise and cut in 2-inch julienne It is important that all ingredients in this recipe be well chilled. Prepare pigs' ears according to Steps I and II in the basic instructions. Discard water and return ears to pot with water to cover, star anise and ginger. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until ears are tender. Remove ears, let cool and chill. Cut into thin strips (1/8 inch). Combine pigs' ears, carrots, cucumbers and onions and toss lightly with plum sauce. Season with salt and pepper and a little fresh lemon juice if a slightly tart flavor is desired. Serve on crisp lettuce and sprinkle with sesame seeds. Serves 6. [I'll bet this would be good made with sliced duck web or jellyfish as well... S.C.] All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 19