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Pied de cochon Tante Claire

Stuffed pig’s trotter

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

In 1977, I opened La Tante Claire. At that time, nobody in England was eating pig’s trotters. It was all ‘nouvelle cuisine’ and elegant plates so I’m not quite sure why I decided to put an ugly piece of pig’s offal (variety meat) on the menu. I suppose it was just that in France, it was and is still very common to buy trotters at the charcuterie – we love them – and so they seemed quite a natural dish for a French restaurant. I still don’t know the reason, but they were popular from the sta

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