Title: Crubeens
Categories: Pork Offal British
Yield: 1 Servings

6		Pig's feet (crubeens)
1	lg	Onion
1	lg	Carrot
1		Bay leaf
6		Parsley stalks
		Good spring of thyme
		Few peppercorns
		Enough unsalted water to
		Cover well

Put all the ingredients into a large pot, bring to a boil and skim. Boil gently for 2-3 hours or until the meat is soft and very tender. Eat the crubeens either warm or cold, smeared with a little mustard if liked.

from Darina Allen's "Irish Country Cooking": The accompanying picture shows a butcher from O'Flynn's in Cork City holding a pan of pig's feet along with a sign that says, "Low milage pigs' trotters."

David

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