Place the trotters in a saucepan, and cover with water and all the stock ingredients except for the salt and pepper. Bring to the boil, reduce the heat, cover, and simmer for about 4 hours. Drain the trotters, reduce the stock and season with the salt and pepper. Bone the trotters and put the meat aside.
Fry the bread in the fat until crisp. Lay the slices flat in a shallow oven-proof dish and arrange the meat on top. Moisten with a little of the reduced stock, cover with foil and place in the oven for 5-10 minutes, to heat through.
Prepare the sauce. Beat the yogurt with the garlic and bind with a little of the stock. Melt the butter and stir in the kırmızı biber. Take the dish out of the oven, spoon the yogurt over the top and garnish with the melted butter. Serve immediately with pide to soak up the sauce.