Boil the ear, the rind and the foot by cutting it in two along the length. Scrub the bristles off and wash everything thoroughly.
Put the prepared meat in a pot full of boiling water and cook for about an hour so that it loses some fat.
Cut the onion into thin slices, put it in a saucepan with oil and butter and let it brown. Then add the pork ribs, the verzini and the sausage cut into pieces. Leave all the ingredients to heat well and then fade with a glass of white wine. Once the wine has evaporated, take them out of the pot and set them aside.
In the same saucepan used before, put the chopped celery and carrot, the tomato sauce, a ladle of broth, salt and pepper. Stir well and leave to cook over low heat with lid; turn everything from time to time.
Wash the cabbage and without drying them let them wither in a pot without adding more water, taking care that they do not stick to the bottom of the pot. Once they are ready, add them to the saucepan in which the vegetables are cooking. Now, add the ear and the rind cut into thin strips, the foot, the ribs, the cabbage and the sausage; mix well so that everything is covered by the cooking sauce.
Cook with the lid on for about an hour and check to remove the fat that rises to the surface.
When ready, serve hot.