On my quest to cook with more offal, the thought of doing something with pigs trotters filled me with dread. I’d always seen them sitting, forlorn and lonesome in the far corner of my butcher’s counter whilst crowds flocked towards the chicken breasts and fillet steaks. However lonely they may have looked, I never had the bravery to give them any sort of interest (maybe it was the nails!) – until the other day, that is. After cooking them slowly, the meat came out super tender, and I was pleasantly surprised with the results.
Pigs Trotters Ingredients:
- 4 large pigs trotters
- Sea salt and black pepper
- Olive oil
- 1 large onion, finely chopped
- 4 red chillies, deseeded and chopped
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 2 x 400ml cans chopped tomatoes
- 4 large carrots, peeled and chopped into chunks
- Large handful fresh basil, torn, to serve
Pigs Trotters How To:
Score the skin on the trotters, and season well with sea salt and plenty of black pepper.
Heat a little olive oil in a large saucepan to a high heat. Brown the trotters by frying them in the oil for a couple of minutes. Remove and set aside.
Lower the heat to medium, then add the onion. Soften for 5 minutes, then add the chilli, garlic and oregano. Fry for another minute or so, then add the two cans of chopped tomatoes. Stir well, then add the trotters back to the pan. Lower the heat, cover, and simmer for an hour and a half. Stir every now and then and top up with a little extra water if needed.
20 minutes before serving, add the chopped carrots then cover again. Serve garnished with the fresh basil.
Have you tried cooking with pigs trotters – or another type of offal? I’d love to hear what you did with it in the comments below.