Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas-min

Recipe: Spicy Tomato Pigs Trotters

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.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas-min

10 things you didn't know about offal organ meat nutrients paleo primal diet-min

10 Things You Didn’t Know About Offal

You’re read about how offal is a true super food, packed with nutrients. Perhaps you use it regular in your cooking, maybe you've tried my chicken liver pate recipe? Here are ten little know facts about organ meats…

1. There are two types of offal, red offal and rough offal. Red offal refers to the parts of the animal above its diaphragm, such as the heart, lungs, spleen, ox tail, skirt, sweetbread and gullets. Rough offal is the name given to the parts of cattle from the rumen area, i.e. intestines, tripe, heads and heels.

2. The liver of Polar bears is very dangerous to humans, being far too high in Vitamin A. Indiginous populations never eat Polar bear livers. Seal livers are equally toxic.

3. Similarly the internal organs of the fugu pufferfish are very toxic – and if not prepared properly can be fatal.

4. Skirt (i.e. onglet steak or hanger steak) gets it’s unique savory taste from it’s close proximity to the diaphragm and kidneys.

5. Sausage skin is traditionally made from the intestines of sheep, pig or ox.

6. Demand for offal is far greater in the winter months, whilst in the summer relatively little is sold – this makes the summer months a good time to get cheaper prices.

7. Whilst the term offal used to just refer to the entrails, it is now taken to mean all of the insides, abdominals and extremities. The terms “organ meats” and “variety meats” are also used instead of offal.

8. The word “offal” comes from “off fall”, and literally refers to the pieces of the animal that fall away as the carcass is butchered.

9. Offal from birds is known as giblets.

10. If you find the taste of offal a bit much (and tolerate dairy), try soaking it in milk overnight before cooking it.

What do you think of offal? Do you eat it regularly – and what is your favourite type?

10 things you didn't know about offal organ meat nutrients paleo primal diet-min