Description: Crubeens are boiled pig’s trotters, once a beloved pub snack and street food in Ireland, particularly popular in the early to mid-20th century. The name comes from the Irish word crúibín, meaning “little hoof.” Traditionally eaten by hand and enjoyed with mustard or vinegar, crubeens are prized for their rich, gelatinous texture and deep pork flavour. While less common today, they remain a nostalgic and culturally significant dish.

Preparation Time: 15 minutes
Cooking Time: 2½–3 hours
Serving Size: Serves 4

Ingredients:

• 4–6 pig’s trotters (cleaned and split if necessary)
• 1 onion, peeled and halved
• 2 carrots, chopped
• 2 celery sticks, chopped
• 3–4 garlic cloves, crushed
• 2 bay leaves
• 6–8 black peppercorns
• Salt to taste
• Malt vinegar or mustard, for serving
• Optional: crusty bread or mashed potatoes

Instructions

1. Clean the Trotters
   Rinse the pig’s trotters thoroughly under cold water. If they still have hairs or bristles, scorch them off with a flame or scrape carefully with a knife.
2. Prepare the Broth
   Place the trotters in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and skim off any scum.
3. Add Vegetables and Seasoning
   Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and salt. Simmer gently for 2½ to 3 hours, or until the meat is tender and gelatinous and starts to come away from the bone.
4. Serve
   Remove the trotters from the pot and allow them to cool slightly. Traditionally, crubeens are eaten by hand, hot or cold, with mustard or vinegar. The broth can also be strained and served as a rich soup base.

Serving Suggestions:

• Pub-style: Serve hot with mustard, vinegar, and a pint of stout.
• Homestyle: Accompany with mashed potatoes or colcannon for a more filling meal.
• Snack-style: Chill and slice into medallions to eat cold with pickles.