method
1. Split trotters lengthways, then halve each half. Cut belly of pork into 3 x 2 inch strips. Roll up beef and tie with string. Put water into a large pan and add meats with salt, bay leaves and peppercorns. Peel onions and spike one with cloves. Add it to pan and bring to the boil. Skim and simmer for 2 hours.
2. Remove meats from pan. Strain stock and return to pan with meats.
3. Peel and chop potatoes. Scrape and thickly slice carrots. Chop cabbage or spinach. Quarter remaining onions. Bring stock to the boil and add vegetables. Simmer for 20 - 25 minutes till vegetables are tender.
4. Lift meats out of stock. Remove string from beef and carve into thick slices. Strain off 1 pint of the stock and reserve.
5. Taste the soup and adjust the seasoning. Pour into a warmed tureen and serve immediately. Serve the meats after the soup with reserved stock thickened and made into gravy.
