Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 2-inch lengths.
Return to the pot with 2 quarts fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
Add the green onions just before serving.
All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974