Boil the pig’s feet in salted water with 1 onion, a sliced carrot, the stick of celery, mixed herbs, and a few peppercorns. When tender, remove from the water, bone them and cut in pieces of the same size. Dip them in flour and fry lightly. Strain some of the stock into a saucepan and add the sliced onions and tomatoes, chopped garlic and parsley. Bring to the boil and simmer gently for 1 hour. Strain, put in a clean saucepan and add the pig’s feet. Simmer gently. Fry the pimientos, previously sprinkled with a little flour, and add them to the pig’s feet and sauce. Put on a hot dish and garnish with a little purée of lentils and a little chestnut purée.