Spicy Tomato Pigs Trotters – Offal Reimagined
If you're looking to broaden your culinary horizons and embrace the full spectrum of nose-to-tail eating, this Spicy Tomato Pigs Trotters recipe is the perfect place to begin. Often overlooked and underappreciated, pigs trotters are packed with collagen, minerals, and flavour—and when slow-cooked in a rich, spicy tomato sauce, they transform into something truly special.
My journey with offal hasn’t always been an enthusiastic one. Like many, I once avoided the obscure cuts, sticking instead to more familiar territory. Pigs trotters in particular always gave me pause. I'd see them in my butcher’s display, untouched and slightly intimidating. But curiosity (and a desire to waste less and cook more sustainably) finally won out, and I’m so glad it did.
After a long, slow cook, the tough sinew and skin give way to deeply savoury, gelatinous meat that soaks up the heat and acidity of the spicy tomato sauce beautifully. This dish is a triumph of patience and bold flavours—and it fits perfectly into a Paleo framework.
Spicy Tomato Pigs Trotters
Equipment
- Large saucepan
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
- 2x 400 ml cans chopped tomatoes
- 4 large carrots peeled and chopped into chunks
- Large handful fresh basil torn, to serve
Instructions
- First, score the skin on the trotters, and season well with sea salt and plenty of black pepper.
- Next, 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.
- Twenty minutes before serving, add the chopped carrots, then cover again. Continue to simmer until the carrots are tender.
- Finally, serve the dish garnished with fresh basil.
Why Cook with Pigs Trotters?
It’s easy to get stuck in the habit of buying familiar cuts like chicken breast or beef mince, but eating the whole animal is more sustainable and often far more nutritious. Trotters are rich in collagen, which supports joint, skin, and gut health. They’re also affordable, making them a fantastic option for budget-conscious Paleo cooks looking to maximise both flavour and nutrition.
Cooking with trotters also aligns beautifully with traditional diets, where offal and bone-in cuts were prized for their density of nutrients. This isn’t just about culinary curiosity—it’s about embracing a more ancestral and respectful way of eating.
Flavour Meets Function: The Spicy Tomato Sauce
The beauty of this dish lies in its bold, comforting sauce. The tomato base brings natural acidity and sweetness, which cuts through the richness of the meat, while a medley of warming spices adds complexity and depth. You’ll find heat from chillies, smokiness from paprika, and an aromatic backbone from garlic and onion.
When making tomato-based dishes, it’s important to select a high-quality source. Avoid overly processed brands that contain added sugars, preservatives, or unnecessary additives. If you’re using canned tomatoes, be sure to check the label—this guide to which brands to avoid is a great place to start.
Tips for Preparing Trotters
If this is your first time handling pigs trotters, here are a few tips to make the process easier:
- Ask your butcher to clean and split them: This saves time and effort at home, and ensures you can access all the edible parts more easily after cooking.
- Rinse thoroughly: Before cooking, give them a good rinse under cold water to remove any residual bone dust or debris.
- Blanching helps: For a cleaner broth and more refined flavour, you can parboil the trotters for 5–10 minutes and then discard the water before starting your actual recipe.
- Slow cooking is key: These cuts benefit most from gentle, prolonged heat. A simmering pot over several hours will yield the best results.
Customising Your Curry
Though this dish is rich and robust, it’s also highly adaptable. If you’d like to make it your own, consider the following additions or variations:
- Add root vegetables: Carrot or sweet potato add a subtle sweetness and make the dish heartier.
- Layer in leafy greens: Spinach or kale stirred in towards the end adds a fresh element and boosts nutrient content.
- Try different herbs: Bay leaves, thyme, or even a pinch of cinnamon can enhance the depth of the sauce.
- Adjust the heat: Prefer a milder flavour? Tone down the chilli or replace with smoked paprika for warmth without the fire.
Because the sauce is so flavourful, it pairs well with a wide range of ingredients. Even if you’re cooking for someone unsure about offal, this dish could win them over with its rich, comforting aroma and satisfying texture.
Serving Suggestions
Due to its hearty nature, this dish is best served with something to soak up the sauce. Here are a few Paleo-friendly serving ideas:
- Cauliflower mash: Creamy and neutral, it lets the flavours of the sauce shine through.
- Roasted vegetables: Pumpkin, carrots, or parsnip are great roasted with garlic and rosemary.
- Cauliflower rice: A grain-free base that absorbs the spicy tomato sauce beautifully.
- Simple green salad: If you want to lighten things up, serve alongside fresh greens dressed with lemon juice and olive oil.
Storage and Leftovers
Spicy Tomato Pigs Trotters actually taste even better the next day, once the flavours have had a chance to deepen and settle. Here’s how to store and reheat leftovers safely:
- Refrigerate: Store in an airtight container for up to 3 days. The sauce may thicken slightly but will loosen when reheated.
- Freeze: This dish freezes well. Portion into freezer-safe containers and store for up to 3 months.
- To reheat: Gently warm over low heat on the stove until piping hot. Add a splash of water or extra tomato sauce if it needs loosening.
Leftovers can also be used as a flavourful addition to soups or stews. Simply shred the meat and stir into a broth-based dish for a collagen-rich protein boost.
Health Benefits of Offal and Gelatin-Rich Cuts
Pigs trotters are more than just a culinary curiosity. They’re a powerhouse of nutrients that are often lacking in modern diets. Rich in gelatin and collagen, these cuts can support gut health, skin elasticity, joint function, and even help reduce inflammation.
They’re also high in minerals like zinc, calcium, and magnesium—nutrients essential for immune function, bone health, and energy production. By including a variety of cuts in your diet, you create a more balanced, nutrient-dense way of eating that reflects traditional dietary wisdom.
Why It Works for Paleo
This dish ticks all the boxes for those following a Paleo lifestyle. It’s completely free from grains, dairy, and refined sugars. Instead, it focuses on whole-food ingredients, healthy fats, natural spices, and nutrient-rich meat.
More importantly, it celebrates a nose-to-tail approach to eating—something that aligns with ancestral diets and sustainable meat consumption. If you’re trying to reduce waste and eat more ethically, embracing offal is a meaningful and flavourful way to do so.
Final Thoughts
Cooking with pigs trotters might not be your first instinct, but it’s a choice that pays off. This Spicy Tomato Pigs Trotters recipe reimagines offal in a way that’s approachable, comforting, and genuinely delicious. It’s a perfect introduction for anyone curious about using lesser-known cuts without sacrificing flavour or nutrition.
Give it a try and see how something that once seemed intimidating can become a cherished part of your recipe rotation. If you do make this dish, I’d love to hear how it turned out. Share your thoughts or tweaks in the comments below, and don’t forget to sign up for the newsletter for more Paleo inspiration.
I was hesitant at first, but this recipe turned out great