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Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

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.

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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

Cook Time1 30

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.

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

10 Fascinating Things You Didn’t Know About Offal

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You’re read about how offal is a true superfood, 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. Indigenous 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?

Why Organ Meats (Offal) Deserve a Place in Your Paleo Diet

Offal — also known as organ meats — might not be the most glamorous part of the animal, but it’s arguably the most nutrient-dense. Traditional cultures around the world have always prized organs for their ability to support strength, fertility, and long-term health. In a modern Paleo diet, organ meats are one of the best ways to boost your intake of hard-to-get nutrients like vitamin A, B12, iron, zinc, and CoQ10.

From liver and heart to kidney and tripe, each cut offers its own nutritional benefits. Liver, for instance, is sometimes called “nature’s multivitamin” due to its incredibly rich nutrient profile. Heart is a fantastic source of CoQ10 and taurine, while kidneys are packed with selenium and omega-3 fats (especially when grass-fed).

Many people are put off by the taste or texture of offal, but there are ways to ease into it. Try blending a small amount of liver into mince, slow-cooking heart in stews, or using chicken livers to make a creamy pâté. You can also check out my recipe archives for more approachable ways to incorporate offal into your meals.

Eating nose-to-tail isn’t just nutritionally wise — it’s also more sustainable. By eating the whole animal, we honour traditional food systems and reduce waste.

How to Source Quality Offal in Australia

Finding high-quality organ meats can be easier than you might think. While most supermarkets stock chicken livers, beef liver and occasionally ox heart, your best bet is to speak directly to your local butcher. Butchers often have a range of organ meats available on request, including items like tongue, kidney and tripe, which are rarely displayed in-store.

Farmers markets can also be a good source, particularly for pasture-raised and organic varieties. Look for suppliers who raise grass-fed animals without synthetic hormones or antibiotics, as these tend to produce more nutritious and better-tasting offal.

Some online meat delivery services also cater to Paleo and nose-to-tail eaters by offering mixed offal packs, frozen liver slices and even organ meat sausages.

Storage Tips for Organ Meats

Because offal is more perishable than muscle meat, it’s best to use it within 1–2 days of purchasing if fresh. If you're not ready to use it straight away, freezing is your friend. Slice liver into portions before freezing to make it easy to defrost only what you need.

Always store offal in an airtight container or vacuum-sealed bag to avoid strong smells in your fridge. When properly stored, most organ meats will last 3–4 months in the freezer without losing quality.

If you have a dehydrator, some organ meats like liver or heart can even be turned into jerky or pet treats, minimising waste and making them portable.

Traditional Uses of Offal Around the World

Cultures across the globe have celebrated offal for centuries. In Scotland, haggis is a national dish made from sheep heart, liver and lungs mixed with oats and spices. In the Philippines, dishes like dinuguan use pork blood and off-cuts to create hearty, savoury stews.

In France, pâté and terrines showcase the delicate richness of liver, often blended with herbs and brandy. Meanwhile, Mexican cuisine makes use of tripe in dishes like menudo, a popular hangover cure.

These dishes reflect a deep-rooted respect for the animal and a tradition of resourcefulness, values that align closely with Paleo principles.

Offal for Specific Health Benefits

Different organ meats offer unique health benefits, depending on your needs:

Liver: Extremely rich in vitamin A, iron, and B vitamins. Ideal for energy, immune support and hormonal health.
Heart: High in CoQ10, an antioxidant that supports cardiovascular health and energy metabolism.
Kidneys: A good source of selenium, which is vital for thyroid function and detoxification.
Sweetbreads: These are actually the thymus or pancreas and are considered delicacies in many cuisines. Rich in collagen and healthy fats.
Tongue: A tender, fatty cut that’s rich in zinc and iron — great for boosting the immune system.

If you’re deficient in iron or B12, incorporating even a small amount of offal into your diet can make a noticeable difference in your energy levels and overall well-being.

Overcoming the “Ick” Factor

If you didn’t grow up eating offal, it’s understandable to feel hesitant. Start small and ease your palate into it. A few tried-and-tested tips:

Mince heart or liver and mix into meatballs or burger patties (use a 4:1 ratio of mince to offal).
Use strong flavours like garlic, ginger, cumin or smoked paprika to balance the taste.
Try slow-cooking cuts like tongue or cheeks — they become incredibly tender and mild.
Pair with familiar sides like mashed cauliflower, roast sweet potato or simple salads.

Just like learning to enjoy bitter greens or fermented foods, offal is often an acquired taste — but one worth acquiring.

Supporting Sustainability with Nose-to-Tail Eating

Choosing to include offal in your meals is a powerful step towards a more sustainable diet. When only prime cuts are consumed, much of the animal is wasted. By enjoying the whole animal, we reduce pressure on food systems and lessen environmental impact.

It’s also more respectful of the life taken to provide nourishment. In traditional cultures, discarding organs would have been unthinkable. Embracing nose-to-tail eating can help reconnect us to the origin of our food and encourage more mindful consumption.

Is Offal Paleo-Friendly?

Absolutely. If you follow a Paleo or ancestral diet, offal is one of the most authentic foods you can eat. It was prized by hunter-gatherer societies for its ability to promote fertility, resilience and endurance.

It’s also incredibly cost-effective compared to prime cuts — making it an ideal option for Paleo eaters trying to stick to a food budget while maximising nutrient density.

If you're looking to supercharge your meals with real food, offal deserves a regular spot on your plate.

Whether you start with a simple chicken liver pâté or a slow-cooked beef heart stew, there are so many creative ways to enjoy these overlooked cuts. With the right preparation, offal can become not only tolerable but delicious — and a true superfood for the Paleo lifestyle.

Have you tried organ meats on your Paleo journey? Share your favourites in the comments — and don’t forget to give them a go next time you’re planning your weekly meals.