1. Clean trotters, cover with cold water, bring to boil, skim foam. Add onion, carrot, celery, bay leaves, coriander seeds, peppercorns, and salt. Simmer 2 hours until meat falls from bones.
2. Remove meat, strain stock through fine sieve.
3. Remove bones, cut meat into small pieces, arrange in glass dish or moulds.
4. Add wine vinegar to warm stock, pour over meat. Cool to room temperature, then refrigerate until set firm (overnight).
Serve with crushed raw garlic and fresh coriander scattered on top.
Ingredients
Orange Wine Pairing
Strong Kakhetian Qvevri wine