Dublin Coddle on the Irish Food Trail
So, you have never heard of Coddle? Well don’t be surprised. Most people in Ireland haven’t either. Coddle is a traditional Irish dish unique to Dublin. A working class dish, true comfort food with a hearty nutritious stew-like feel. Generally made from salty bacon, pork sausages and potatoes. Coddle’s origins stem from harder times in Dublin where wasting food was as cardinal a sin as thievery! Lash whatever you didn’t consume over the week into a big pot and cook it up.
Coddle was traditionally eaten on Thursdays as any good Roman Catholic will know, you don’t eat meat on Fridays! The Coddle would then be reheated on Saturday night and consumed after a night in the local, and after two days stewing in the pot – it always tasted better. There are as many recipes for Dublin Coddle as there are pubs in Dublin, not to mention that everyone’s mother has their own version which of course, is always the best.
Where can I grab a bowl?
There are many spots to grab a hot bowl of Coddle in Dublin City, but we like to take the leg work out of the equation for you and tell you about some of our favourite spots to taste this Dublin classic. First stop being Boxty in the heart of the Temple Bar district. Opening its doors in 1989, Coddle has been on the menu since day one. Needless to say in this length of time, Padraig Óg and crew have mastered the art. Boxty serves up a thick and nourishing Coddle that always goes down a favourite with guests on our Irish Food Trail. Paired with soda and stout & treacle bread and rich creamy Irish butter, Boxty’s Coddle is the perfect way to warm the belly! Pair it with a Jack Smyth Red Ale for a true Irish dining experience.
Another great spot, The Winding Stair Bookshop & Café. Named after a poem by WB Yeats, this venue became a famous Dublin landmark in the 1970s and 1980s. Nowadays the restaurant above the bookshop aims to serve good, old-fashioned home cooking, with produce sourced from artisans within the island. Food provenance is taken so seriously that almost every item on the menu is attributed to an actual supplier, like “John Stone’s Connemara Hill lamb rump with pea mash, cherry tomato, caper and mint gravy”. The Winding Stair’s Coddle cuts no corners in ensuring you’re chowing down on the produce Ireland has to offer. Enjoy a hot bowl of Coddle paired with Black Pitts Porter from the 5 Lamps Brewery while overlooking Dublin’s iconic Ha’Penny Bridge. It doesn’t get any more Dublin-y than that!
Don’t fancy venturing out into the hustle and bustle of Dublin’s city centre? We have you covered. Here is a simple recipe for producing your own pot of Coddle at home! Feel free to experiment with this recipe, the fun thing about Coddle is that there isn’t many rules as to what condones a bowl of Coddle! Check out the video below where Padraig Óg Gallagher, founder of Boxty House, shares his simple recipe for a wholesome bowl of Coddle.
2 medium white onions
6 traditional pork sausages
500 ml rich beef stock
2 tbsp vegetable oil
Parsley for serving
Salt and pepper for seasoning
To add variety, for a different texture add tomatoes.
- Place the sausages and ham in freshly boiled water and boil for 5 minutes. Drain, but reserve the liquid.
- Slice the onions, potatoes and chop the parsley.
- Heat up your stock.
- Put the meat into a large saucepan with the onions, potatoes, and parsley. Add enough of the stock but don’t cover all of the contents.
- Cover the pot and simmer gently for about one hour. Make sure all of the ingredients are cooked but vegetables are not mushy.
- Season with salt and pepper. Serve hot with the vegetables on top.
So why not enjoy a guided tour of the city and discover some of the Dublin’s historic tales, while filling your belly in the process.
If you wanna see what all the fuss is about? Join us on the Irish Food Trail, bookings can be made here!