This traditional recipe for British Virgin Islands-style peas soup is adapted from the one used by Tonya Malone-Smith, a culinary instructor at the Virgin Islands School of Technical Studies and the team manager-coordinator of the BVI National Culinary Team. Salted pigs’ tails lend a silky collagen richness to the broth. Look for them at Caribbean markets and butcher shops, and be sure to soak them for at least 8 hours to draw out some of their salinity.