crubeen

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crubeen

(kruːˈbiːn)
n
(Cookery) dialect Irish a pig's trotter, esp one that has been cooked
References in periodicals archive ?
Maybe it's because apart from coddle, boxty and crubeens we don't have much of a culinary tradition here.
Finally, there is an assortment of genuine Irish recipes for trusty Gaelic favorites, including Boxty, Crubeens, Irish Lamb Stew, Soda Bread, Frumenty and Flummery, Bannocks or Scones, and Shepherd's Pie.
There's an terrible Irish delicacy called crubeens, which is a posh name for pigs' feet.
The dish is known as crubeens, so I had to have it as an extra course, even at 38 euros for a starter.
Crubeens would be much better for you, although your first reaction ( both to the thought and the sight of the finished articles piled on your plate ( might be somewhat negative.
A Crubeen is a pig's trotter, which has been lightly boiled for some 12 hours.
Curry was the choice of 10 per cent, putting the spicy Indian dish above some more traditional Irish fare like crubeens (boiled pig's trotters) and coddle (a bacon, sausage and potato dish).
I have added a few crubeens to the dish, which if you have time to make are very good with some tartare sauce.
Crubeens are a delicacy from Ireland and it's my friend Richard Corrigan's recipe that I use.
Among their colour fully named dishes were balls of tripe a man might eat forever,cold crubeens, figgy-dowdy and, a big favourite,boiledbaby.
They dressed up in top hats and tails to demolish plates of pig trotters and spare ribs - known in Cork as crubeens and boddices - on the final day of the festival.
It's just a bit of craic and the crubeens and boddices went down a treat along with a few pints of Murphy's.