1. Over medium-high heat, add all the ingredients in a saucepan and cover with a lid. When the liquid starts to bubble, turn the heat to medium and simmer until the trotters are tender, about 1 hour 50 minutes.
2. Uncover and allow to simmer until the liquid is reduced to a slightly thicker gravy, about 10 minutes.
3. Serve: hot with umngqusho (samp and beans), pap or steamed bread.