Cocido de paticas (Pig trotters stew)

Pig trotters stew (cocido de paticas)

Sometimes feedback is a strange thing.

I was pretty sure that this was going to be one of those recipes that people take a look at, shrug and quickly forget. While cocido de paticas (Pig trotters stew) is a popular dish in the Dominican Republic (although not a common one, it takes time to prepare it, so it’s only served on special occasions), the fact is that I thought it would completely tank abroad.

Cocido de paticas

Surprisingly I got emails and Twitter messages asking why there wasn’t an English version out yet. The reason for this is that we first added it to our collection last week, and as I rarely post the same thing on both blogs simultaneously, this was supposed to be posted a few weeks from now.

But we are here to please our readers.

Cocido de paticas

Of course Dominicans did not invent pig trotters stew. It is in fact well-known in several other cultures in different forms, but our own version has a nice combination of flavors that might impress even those not so keen on eating such an unusual part of the animal. Each Dominican cook has her own little secret, so this may not be your mama’s stew, but I am sure it is pretty close.

I say give it a try, you might surprise yourself.

Cocido de paticas (Pig trotters stew)
Pig trotters stew is not exclusive to Dominican cuisine, but ours has a nice combination of flavors and vegetables. Try it.
Serves: 6 porciones
  • 2.5 lbs (1 kg) pig trotters cut into small pieces
  • 4 potatoes, diced
  • 2 carrots, diced
  • 1 cup of boiled chickpeas
  • 1 cup of tomato sauce
  • 1 celery stalk, diced
  • Leaves from the celery stalk
  • 2 tomatoes, cut into eighths
  • 1 bell pepper, diced
  • 2 garlic cloves, crushed
  • 1 sprig of thyme
  • 1 sprig of fresh oregano, or 1 teaspoon of dry leaves
  • ½ Scotch bonnet pepper (optional)
  • 2 tablespoons of oil
  • 1 lime
  • Salt
  • Pepper
  1. Add lime juice to the trotters.
  2. Heat up oil over medium heat in a heavy pan.
  3. Brown trotters in the pan.
  4. Remove the pan from the heat.
  5. Put the meat into a deep pot, reserve the pan.
  6. Add 6 cups of water to the pot.
  7. Add celery leaves, thyme and oregano.
  8. Add a teaspoon of salt and a pinch of pepper.
  9. Boil until the trotters are very tender and the meat falls off the bones.
  10. If you are not using a pressure cooker, then add water when necessary to keep the trotters covered.
  11. When the trotters are done remove from the pot, reserve the liquid in which it boiled.
  12. Let everything cool down.
  13. Return the pot to the the stove and heat over low heat.
  14. Add garlic and onions and cook until the onions become transparent.
  15. Add the celery stalk, then tomatoes and bell pepper.
  16. Add chickpeas, mix well.
  17. Add the trotters.
  18. Add tomato sauce and mix well.
  19. Skim the fat off the liquid in which the trotters boiled.
  20. Add the liquid to the pot.
  21. Add Scotch bonnet.
  22. Season with salt and pepper to taste.
  23. Serve with white rice and avocado slices.
You can make the same dish using beef or goat trotters.

You can use tomato paste instead of tomato sauce, just dilute it in a cup of water before adding to the pot.

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{ 9 comments… add one }

  • justin baptiste November 15, 2013, 7:32 PM

    great interesting menu;i like

  • Catherine Tactuk August 19, 2013, 7:57 PM

    OMG… Where is the Gillette!!

    I am soooo going to research where to find pig trotter here in Quebec (I would have never imagined that was their name in english).

    Thank God I’m not pregnant, the craving and homesickness just went to the roof!

  • Rene October 10, 2012, 4:18 PM

    Hi! I scored four pig feet from my local butchers, but I didn’t know what to do with them other than cook them ’til lovely and gooey. This recipe sounded sooo good I had to try it. I loved it-although my DH and DS refused to eat the trotters. Everyone liked the stew though.
    I hate to be critical, but there are also a few problems with the recipe. The ingredients don’t list onions, but the instructions call to cook the onions ’til transparent. I used two, just because. Then the ingredients call for four potatoes and two carrots, but the instructions don’t mention them…I added them with the celery etc and browned them a bit. It also doesn’t mention how long the stew needs to simmer after adding the broth before it’s ready; I think it ended up taking about an hour. I realize that that would be an estimate-to a large part it’s done when it’s done-but it would be nice to have an idea before starting.
    I have to admit to changing a few things; my hubby does not believe that legumes are, in fact, edible so I was obliged to leave out the chickpeas; I used a serrano chilli to keep the heat down(and ’cause that what I had) and my trotters were split lengthwise instead of cut in pieces. I don’t have a cleaver, so halves they remained.
    I did find it just a tad bland. When I make it again(and I will) I’d add more tomatoes, and maybe a bit of vinegar or lime juice-it needed a jolt of sharpness to set off the flavors. Hm, or I see a lime half in the bowl-I only had one that I used when cooking, but I think I’ll use some for serving next time.

  • Rafael Gutierrez August 11, 2012, 4:48 AM

    will be cooking the pig trotter stew looks awsome and should taste good will let you know how i go if you like can you please send more of your recipes
    kind regards

  • Charlie Sommers November 28, 2011, 12:40 PM

    I am thrilled to have found this website. I am an old man (70) living in Tennessee but one who traveled extensively during several years in the USAF and learned to eat and enjoy the foods of many cultures. Being originally a country boy I am familiar with the many dishes that can be prepared from the "variety meats" such as pig feet and love them dearly. I would pick a good bowl of Thai style tripe soup any day over a T-bone steak. I plan on being a frequent visitor of this wonderful site. Thank you.

  • bali cooking class November 8, 2011, 11:29 PM

    wooww look yumm….ilove pork trotters very of balinese famous food.

    but in bali we combined the pork trotters with balinese sauce and young jack fruit

    happy selling & cooking :-)

  • Jesica @ Pencil Kitc October 31, 2011, 7:13 PM

    That looks uber delicious, pig trotters yum…. And avocado will soften the edges and bring a new refreshing taste… awesome!

  • leaf (the indolent c October 27, 2011, 3:28 PM

    Oh, that looks delicious! Pig trotter is a very tasty part of the animal where I come from.