Crisp-fried crubeens with tartare sauce

Crubeens — or crúbini — are a traditional Irish delicacy. I like to cure the trotters in a butcher’s brine before cooking them, to add flavour and improve the colour. Jane Grigson gives a similar brine in her book English Food, where she points out that saltpetre gives brined meat ‘an appetising rosy colour’. Salt