Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

Spicy Tomato Pigs Trotters – Offal Reimagined

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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 paleo recipe offal dinner ideas
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5 from 1 vote

Spicy Tomato Pigs Trotters

These Spicy Tomato Pigs Trotters are a delightful surprise for those venturing into cooking with offal. The slow-cooked trotters become tender and flavourful, simmered in a rich, spicy tomato sauce. Perfect for a hearty and nutritious Paleo dinner.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Dinner
Cuisine: Paleo
Keyword: Hearty Dinner, Paleo Offal Recipe, Slow-Cooked Pigs Trotters, Spicy Tomato Pigs Trotters
Servings: 4
Calories: 350kcal
Cost: 15

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.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

Fish head stock chowder broth paleo diet recipe

Nutrient-Rich Fish Head Stock (Paleo Broth)

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When you think of stock, the usual suspects are probably chicken or beef. But one of the most overlooked and nutritionally powerful options is fish head stock. It’s deeply nourishing, incredibly simple to prepare, and offers a distinct richness that enhances any Paleo dish. Whilst home-made bone broth and chicken stock are staple recipes in many Paleo households, fish stock—particularly using the head—is still somewhat of an unsung hero.

This might be due to its strong aroma during cooking or unfamiliarity in Western kitchens, but globally, cultures have long embraced the fish head for its nutrient-dense value. It’s time this powerful food got the recognition it deserves.

Fish head stock chowder broth paleo diet recipe
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5 from 1 vote

Recipe: Fish Head Stock

This Fish Head Stock is a nutrient-rich and flavorful Paleo broth. Packed with fat-soluble vitamins, thyroid hormone, and gelatin, it's an excellent base for soups, stews, or even enjoyed on its own. Perfect for adding nutrition and depth to your meals.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Fish
Cuisine: Paleo, Seafood
Keyword: Fish Head Stock, Healthy Fish Broth, Nutrient-Rich Broth, Paleo Fish Stock
Servings: 4
Calories: 50kcal
Cost: $10

Equipment

  • Large pan
  • Strainer
  • Airtight containers

Ingredients

  • Carcasses of 4-5 whole non-oily fish
  • 2 medium onions chopped
  • 2 carrots chopped,
  • 1 stick of celery chopped
  • A few small bunches of parsley
  • A couple of bay leaves
  • 3 tablespoons apple cider vinegar

Instructions

  • Prepare the Ingredients: First, put the fish, vegetables, and apple cider vinegar in a large pan and cover with water.
  • Bring to a Boil: Next, bring the pan to a boil. Skim off any scum that comes to the surface and add the parsley and bay leaves.
  • Simmer: Then, reduce the heat to a simmer and allow to simmer for 4 to 24 hours, depending on your schedule.
  • Strain the Stock: When finished, strain the mixture and store the liquid in airtight containers, such as jars.
  • Store: Finally, label and store in the fridge or freezer until you need it.

Why Fish Head Stock is a Paleo Powerhouse

Fish head stock is brimming with beneficial nutrients often missing from even the cleanest of diets. When you simmer fish heads gently, the result is a broth that contains fat-soluble vitamins like A and D, omega-3 fatty acids, iodine, and a good dose of the thyroid hormone from the fish's thyroid gland. This last point is particularly crucial for anyone concerned about metabolic health.

It also provides gelatin, which supports healthy joints, skin, and digestion. Many people who follow a Paleo or ancestral diet know the importance of collagen and gelatin, and fish head stock is one of the most effective, affordable ways to add it to your diet.

What Makes a Great Fish Stock?

The quality of your ingredients truly matters. For the best results, choose wild-caught, non-oily fish like snapper, cod, or barramundi. Avoid using oily fish like salmon or mackerel for stock, as they tend to create an overpowering aroma and oily texture. Fishmongers will often give away fish heads or sell them very cheaply, making this a budget-friendly option too.

You’ll also need aromatics: think onion, celery, carrot, garlic, and fresh herbs like parsley or thyme. A splash of vinegar or lemon juice helps to draw out the minerals from the bones and heads, much like in traditional bone broth recipes.

Cooking Tips: How to Get It Right

  • Skim the surface: During the first 30 minutes of simmering, foam may rise to the top. Skim this off with a ladle to keep your stock clear.
  • Do not boil: Keep the temperature low to avoid breaking down delicate fish oils too rapidly. A gentle simmer is key.
  • Keep it short: Unlike beef or chicken broth, which may simmer for hours, fish head stock only needs around 45–90 minutes to extract all the goodness.

Ways to Use Fish Head Stock

This stock is as versatile as it is nutritious. You can enjoy it in:

  • Soups: Use it as the base for a hearty seafood chowder, Paleo ramen, or Asian-style broth soups.
  • Stews and curries: It adds depth to coconut-based curries or seafood stews.
  • Cooking grains or veg: While Paleo eaters often avoid grains, stock is an excellent liquid for steaming vegetables or ricing cauliflower for extra flavour.
  • Sipping: Simply season and enjoy a warm mug of fish head stock on its own.

Storing and Freezing

One of the best things about this stock is how well it stores. Let it cool completely before pouring into airtight containers or glass jars. It will last for up to 5 days in the fridge or several months in the freezer. For convenience, consider freezing it in silicone muffin trays or ice cube moulds, so you can defrost just what you need.

Reduce Waste: Embrace Nose to Tail Eating

Making fish head stock is also an excellent way to reduce food waste. Using parts of the fish that are usually discarded aligns perfectly with Paleo and ancestral principles. You’re not only getting more nutrition for your dollar but also respecting the animal by using it as fully as possible.

What About the Smell?

One common concern is the fishy smell that can linger in your kitchen. To minimise odour, ensure you clean the heads well (removing gills and blood clots), and add lemon slices or ginger to your pot. Opening a window or running a vent fan during cooking can also help.

Fish Head Stock vs. Traditional Bone Broth

Both types of stock have their place in a Paleo kitchen. Where beef or chicken bone broth is rich and warming, fish head stock is light, fresh, and quicker to prepare. Nutritionally, fish stock brings different micronutrients to the table, particularly iodine and natural thyroid hormones. Rotating between different types of broths ensures you’re getting a broader spectrum of benefits.

Serving Suggestions

Serve it hot, with chunks of leftover fish, leafy greens, or grated zucchini noodles stirred in just before serving. Add a touch of sea salt and a drizzle of olive oil for a simple, comforting meal in a mug. You can also use it as a savoury base to poach white fish fillets or prawns.

Have You Tried It Yet?

If this is your first time making fish stock, don’t be put off by its simplicity. It may not be as photogenic as a smoothie bowl, but it is leagues ahead in nutritional density. Give it a go and let me know how it turns out. I’d love to hear if you added your own spin with different herbs or spices.

Making your own stock is one of the most powerful steps you can take on your Paleo journey. It brings you closer to the origins of your food, delivers a massive nutrient boost, and helps you waste less in the kitchen. Fish head stock is the ultimate example of ancestral eating—deeply nourishing, deeply respectful, and absolutely worth making a part of your routine.

For more inspiration and Paleo stock recipes, don’t forget to explore the other broth posts on the blog.

Fish head stock chowder broth paleo diet recipe

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal

Slow Cooked Chicken Livers with Cayenne & Paprika

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After finally acting on my resolution to use more offal in my cooking, I went to the butcher and purchased some chicken livers (along with some other interesting-looking cuts, which I’m sure you’ll read about soon!). Initially, my first attempt was pretty unsuccessful; the meat turned out tough. Although the flavour was good, it felt like it hadn't quite reached its potential. Therefore, I decided that next time, I would cook them much more slowly to ensure they are ultra-tender and full of rich flavour. Consequently, I paired them with the smoky and pungent flavours of paprika and cayenne, which turned out to be a match made in heaven in these slow-cooked chicken livers.

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal
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5 from 1 vote

Slow Cooked Chicken Livers with Cayenne and Paprika

Slow Cooked Chicken Livers with Cayenne and Paprika is a delicious and nutritious dish, perfect for those looking to incorporate more offal into their diet. This recipe features tender chicken livers simmered in a smoky, spicy sauce, creating a rich and flavorful meal that's both paleo and satisfying.
Prep Time15 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 25 minutes
Course: Dinner
Cuisine: Paleo
Keyword: cayenne and paprika livers, chicken liver recipe, healthy offal recipe, paleo chicken livers, Slow cooked chicken livers
Servings: 4 people
Calories: 250kcal
Cost: $12

Equipment

  • Heavy-based frying pan

Ingredients

  • 750 g organic free-range chicken livers
  • 2 large onions peeled and finely chopped
  • 2 red peppers deseeded and chopped into slices
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 200 ml tomato passata
  • Olive oil
  • Sea salt and black pepper

Instructions

  • Trim and Cut: Firstly, cut any stringy bits away from the livers, then cut them into strips. This helps ensure even cooking and tender results.
  • Brown the Livers: Then, heat a little olive oil in a heavy-based frying pan over high heat. Add the chicken livers and brown them by cooking for 2 minutes on each side. Remove from the pan and set aside.
  • Sauté the Onions: Next, lower the heat to medium, add a little more olive oil, and then add the chopped onions. Fry until softened, which should take about 5 minutes.
  • Add Spices: Then, add the sweet paprika, smoked paprika, and cayenne pepper to the onions. Fry gently for another couple of minutes to release their flavours.
  • Prepare the Sauce: Pour in the tomato passata and about 200ml of water. Stir to combine and bring to a gentle simmer.
  • Combine and Simmer: Return the browned chicken livers to the pan along with the sliced red peppers. Lower the heat to its lowest setting, stir well, and leave to simmer very gently for around 2 hours.
  • Monitor and Adjust: Check occasionally, adding more water if needed to keep the mixture from drying out. This slow cooking process ensures the livers remain tender and absorb the rich flavours of the sauce.
  • Season and Serve: Once cooked, season to taste with a little sea salt and black pepper. Serve hot, perhaps with a side of cauliflower rice or a fresh green salad.

This slow-cooked chicken liver recipe, with its smoky and spicy sauce, is sure to impress and satisfy. The tender livers and rich flavours make it a perfect dish for those who enjoy offal or are looking to incorporate more nutritious organ meats into their diet.

Have you tried cooking with chicken livers before? If so, share your experiences and favourite recipes in the comments below. Additionally, don't forget to subscribe to our newsletter for more delicious Paleo recipes and healthy eating tips. Enjoy your slow-cooked chicken livers with cayenne and paprika!

Why Eat Chicken Livers?

Chicken livers are one of the most nutrient-dense foods you can include in a Paleo diet. They’re packed with iron, vitamin A, B12, folate, and high-quality protein — all of which play vital roles in energy, immunity, and overall vitality. In traditional diets, organ meats were always prized, yet in modern Western culture, they’ve fallen out of favour. Cooking livers slowly and flavourfully is a great way to bring this superfood back into your weekly rotation.

Getting the Texture Right

If you’ve ever been put off chicken livers because they were dry or rubbery, it’s likely they were overcooked or cooked too quickly. Liver is delicate and benefits from either a quick flash fry or a long, slow cook. This recipe uses the latter approach, gently braising the livers in a flavourful blend of herbs and spices. The result? Silky, tender livers that soak up the smoky heat of paprika and cayenne, with none of the bitterness often associated with offal.

Spice Pairings: Why Paprika and Cayenne Work

Paprika, especially smoked varieties, adds a warm, earthy depth that beautifully complements the richness of chicken liver. Cayenne, on the other hand, brings a subtle kick that lifts the dish without overwhelming it. Together, they create a bold, well-balanced flavour profile that transforms the humble liver into something far more elevated. You can adjust the quantity to your taste — this dish can be as mild or as fiery as you like.

Cooking Tips for Perfect Chicken Livers

  • Trim carefully: Remove any visible sinew or greenish parts before cooking. This improves both flavour and texture.
  • Don’t overcrowd the pan: Sear in batches if needed to prevent steaming and ensure good caramelisation before slow cooking.
  • Use bone broth: For an added nutrient boost and deeper flavour, deglaze with homemade chicken or beef stock instead of water.
  • Cook low and slow: Once the spices and liquid are added, allow plenty of time for the dish to simmer gently. This ensures the livers become tender and flavourful.

What to Serve With Chicken Livers

This dish pairs beautifully with several Paleo-friendly sides. Some of my favourites include:

  • Cauliflower mash: Creamy and comforting, a perfect contrast to the richness of the livers.
  • Sweet potato wedges: The natural sweetness balances the spice and adds lovely colour.
  • Steamed greens: Think broccoli, kale, or spinach sautéed with garlic and lemon.
  • Zucchini noodles or roasted veg: These keep things light and absorb the sauce well.

How to Store and Reheat Leftovers

Slow-cooked chicken livers can be stored in the fridge in an airtight container for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of broth or water to loosen the sauce if needed. Livers don’t freeze particularly well, as the texture can become grainy upon thawing — so enjoy them fresh if possible.

Customise It Your Way

This is a versatile recipe that welcomes additions or substitutions:

  • Add onions or shallots for extra sweetness and body.
  • Stir in mushrooms or capsicum for more texture and colour.
  • Top with fresh herbs like parsley or coriander for a bright finish.
  • Use duck or lamb liver for a variation, adjusting cooking time as needed.

You can also mix in a little coconut cream or mashed avocado for added creaminess, especially if serving this to someone who’s new to offal.

Health Benefits of Including Offal in Your Diet

Organ meats like liver have long been called “nature’s multivitamin” for a reason. A single serving of chicken liver delivers more than your daily requirement for vitamin A and B12. It’s also high in choline, which supports brain function and metabolism. For those who follow a nutrient-focused Paleo approach, incorporating offal even once a week can have a significant impact on overall health.

Overcoming the ‘Offal’ Stigma

If you’re hesitant about eating offal, you’re not alone. Many people grew up avoiding organ meats due to texture, smell, or negative associations. However, when cooked correctly and paired with bold flavours, liver can be not only tolerable — but delicious. This recipe is a great gateway, offering a well-seasoned, tender introduction to offal that even sceptics might enjoy.

Give It a Try and Share Your Thoughts

This slow-cooked chicken liver recipe is one of those dishes that surprises you. Rich, comforting, and deeply nourishing, it transforms a misunderstood ingredient into something truly satisfying. Whether you’re looking to expand your culinary horizons, honour a nose-to-tail approach, or simply sneak more nutrients into your meals — this recipe is worth a try. Let me know in the comments how it turned out for you or if you have your own twist on offal dishes.

Slow Cooked Chicken Livers with Cayenne and Paprika paleo diet recipe offal organ meat nutrition primal

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How to Make Paleo Chicken Liver Pâté

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