Recipe for Crubeens

Serves 6. Crubeens, the Irish name for salted pigs trotters have long been a favourite in Ireland. The front feet are considered to be sweeter and more meaty and succulent than the back legs.

These are less meaty and more grisly and best used for their gelatinous quality they give to and pies.

Crubeens were regular in pubs, a particular favourite with not only the customer but also the publican who was fully aware of the thirst they provoked!

6 Crubeens

1 large onion

1 large carrot

1 bay leaf

5 or 6 parsley stalks

A good sprig of thyme

A few peppercorns

Enough cold water to cover well

NO SALT

Put all the ingredients into a large pot, cover with plenty of cold water, bring to the boil, skim. Boil gently for 2 or 3 hours or until the meat is soft and tender. Eat either warm or cold with a little mustard if you fancy.