Ciaran Kavanagh

maybe a few ribs, and throw it in and boil it away.

On Thursday before, the Friday you can't have fish, no refrigeration.

I throw my sausages in, my pudding in, everything that's going to go off, boil it up, reheat it on Saturday after a few points.

That's what I think the coddle was back then.

So that's what I do is I put in ribs.

Because pig was everywhere, bacon, salty bacon was everywhere.

Like that's the main butchers in Dublin, especially.

I don't know about in Donegal, but definitely in Dublin was bacon everywhere.

And no refrigeration needed, heavily salted.

Soak it overnight and then boil it up, whatever.

And so we put in... And is there bacon ribs in it now?

Yeah, it's short bacon ribs.

Because I add no salt to it.

So it's actually just salt that's in the ribs, in the brining for the collar.

And sausages, I use cocktail sausages, they're less intimidating.

A lot of people put off a big floating widow's memory, we call it.

No other names.

And then the onion and one round of potatoes, let that stick in it, and the second round of potatoes.

Let your thickener.

And then turn it off, chill it down.