Pig's Trotters in white wine sauce

The winter in Germany is mild, there is no snow, temperatures vary between 04ºC and 15ºC. But it rains all the time and one does not feel like stepping out of the house. So today I am writing about a recipe which once agin is easy to make and can be varied with different ingredients. It is Pig's trotters.
Pig's Trotters in white wine sauce
Take 2 trotters, dice them in hot water for a few minutes.
One medium size onion. Chopped in small pieces
One medium size tomatoe. Peel off skin and cut in small pieces
Oregano or Thyme leaves(1/2 tea spoon)
Two teeth fresh garlic. Chopped fine or whole with skin (as you like)
small piece of fresh ginger. Chopped fine
One cup white wine
Crushed black pepper corns
One cube of beef stock

Have a sip of your favourite wine and prepare the ingredients. Heat olive oil in a pot and fry onion for two minutes. Add tomatoe, ginger and garlic and herbs and fry for another two minutes until the tomatoes are soft and blended well. Add pig's trotters and cook for five minutes, turning them slowly, then pour in the wine and simmer for half an hour on low heat. Turn well all the contents of the pot so the sauce thickens and check seasoning. You can add salt if you like, otherwise the beef cube will be all right for taste.

Pig's trotters with chickpeas
I have always enjoyed chickpeas, fried, boiled with salt & pepper and lime juice, cooked with onions and ginger and garlic and spices, with tamarind, pork tripe. To prepare pig's trotters with chickpeas, simply cook chickpease together with above ingredients. Chickpeas can be soaked overnight in water or you can use tinned or bottled peas, which are ready for the pot.
A piece of Corizo or Morcilla (blood sausage) will further enhance the taste.