Eating Nose to Tail


 
Cleaning out my freezer I came across a pair of trotters from our meat CSA.  I'd been telling myself that I was going to bone them out and stuff them, but considering how long they'd been sitting in the freezer that seemed pretty unlikely.  Instead I turned to Fergus Henderson's second book Beyond Nose To Tail and made a lazy version of trotter gear.  By lazy I mean I put mirepoix, red wine, peppercorns, some water and the trotters in my slow cooker and let it go for 6 hours.
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Trotters.
The house smelled terrific.  Once my slow cooker was done I strained the liquid and picked through the leftovers removing all the large bits of vegetables and bones.  Then I tore the large bits of skin, tender cartilage and meat into small pieces and placed it back in the rich liquid.
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Trotter gear.
After it set in the fridge overnight I really got to see how thick the liquid actually was.  Gelatinous is an understatement.  Prying a chunk out to cook some 4th of July collard greens in took both a spoon and a knife.

The flavour is intense, meaty and very porky.  
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Collard greens cooked in trotter gear
Not really sure what to do withe the rest of my trotter gear, I'm open to suggestions.