This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste. In restaurants, the meat that has been simmered in the soup is usually lifted out before the soup is served and offered later as a separate course. At home, it's more typically removed from the bone and mixed into the soup. Suban, which makes jota with pancetta in place of other cuts of pork, also leaves the meat in the soup. We adapted this recipe from La Cucina di Lidia (Doubleday, 1990) by Lidia Bastianich and Jay Jacobs.