1. Using a sharp knife, cut a large gash down the middle of each trotter from hoof to end. Using strong string, truss (tie) three areas along each trotter tightly. This helps them keep their shape as they cook and prevents shrinking and curling up.
2. Put the trotters and the rest of the ingredients except the salt, paprika and pepper in a large pot on the stove, and bring to the boil.
3. Turn the heat to as low as possible and cover tightly with a lid. Check up on the trotters every hour. The cooking should take 3-4 hours. Top up the stock if it looks as if it’s reduced too much.