A by-product of our recent testa making experience was nine cups of left-over gelatinous liquid. Sherry posted on Chowhound asking for suggestions on how to use the left-over "pork jello", and one of the suggestions was to make Pho'. The flavor profile used in coppa di testa -- with hints of cinnamon, clove and allspice -- ends up being similar to what is used in Pho'. Pho' is usually beef broth based, but we figured what the heck.
We cut the pork jello with turkey stock (two parts pork to one part turkey), added rice noodles and traditional condiments, then added a few slices of testa into the mix to provide some "meaty bits". Not authentic, but very tasty.