Bide Bodice or Salted Ribs with Champ or Colcannon
Salted pork ribs, bought and often cooked in a sheet, are a great Cork speciality, known as 'bodice'. This follows the Cork tradition of naming various bits of offal after items of women's clothing. We also eat skirts!
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
For the bodice:
1 bodice, about 11 bacon ribs
For the champ:
1.5kg unpeeled 'old' potatoes e.g. Golden Wonders or Kerr’s Pinks
110g chopped scallions or spring onions (use the bulb and green stem) or 45g chopped chives
350ml milk
50-110g butter
salt and freshly ground pepper
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