Cook the feet and the pig's snout (You can do everything together, removing a little before the pig's snout since it costs a little less to cook).
Make a sofrito with onion, tomato and garlic, all well chopped. Add juice from the cooking of the Trotters. Boil about 10 minutes and put the Trotters in the casserole and the pig's snout cut into cubes.
After 20 minutes add the cup of ratafía. If the juice is not quite thick add flour dissolved with a little cold water to thicken.
Optionally you can add mushrooms.