Crubeens appears as a signature dish in 1 Ireland cities. See each city's local variant and where to eat it.
Crubeens (Cork Pig's Trotters) · Cork
Cork's most stubborn old-pub dish: brined pig's trotters simmered long, then either eaten straight from the cooking liquor or split, breadcrumbed, and crisped under the grill.
Crubeens (from the Irish crubin, meaning hoof) were sold by street vendors outside Cork pubs from the late 19th century until the 1960s as a working-class pub snack: the trotter slow-boiled in a stock pot of allspice and bay, served in the hand with a glass of stout. The Coal Quay markets ran the trade until the 1950s, when refrigeration changed butcher-shop economics. Today only a handful of Cork city kitchens still preserve the dish, notably Cornstore on Cornmarket Street and the Mutton Lane Inn during traditional autumn months; the Coal Quay revival markets occasionally bring back a vendor running the original boil. Pat O'Connell at the English Market still supplies the raw trotters.
Where to eat in Cork:
- Cornstore
- The Mutton Lane Inn
- Jacobs on the Mall