So the recipe called for pulling the meat out of the feet and frying it. I gave it my best, but it was turning into goo. Sean said we should just fry it with the bones and eat them like ribs. Done. The salad was amazing (shaved fennel and capers w a bunch of other fancy stuff). The feet were interesting. Mostly cartilage, tendon, and gelatin. Its supposed to be amazing for your health (bones and joints and stuff), but it was a little hard to eat.
Still, we got about two quarts of broth off of the braise, looking forward to soup this week.