Leek and Tripe SoupOrigin: English Period: Medieval |
Original RecipeLeek and Tripe Soup (from Forme of Cury)Take the whyte of lekes; slytte hem and shrede hem small. Take noumbles of swyne and perboyle hem in broth and wyne. Take hym vp and dresse hym, and do the leke in the broth; seeth and do the noumbles therto. Make a lyour of brede, blode, and vynegere and do therto powdour fort. Seeth oynouns, mynce hem and do therto. The self wise make of porpeys. 
Modern RedactionIngredients:
900g Leeks, minced Method:Place the stock and wine into a large saucepan over a medium heat then add the minced tripe. Bring to a boil, reduce the heat, and simmer for forty-five minutes or until the tripe is thoroughly cooked. Mince the leeks and onions, and add to the saucepan. Continue simmering until the leeks and onions are cooked. In a separate saucepan, bring water to the boil and add the minced liver. Reduce heat, and simmer for ten minutes or until the liver is tender. Drain the liver, place it a bowl, and mash into paste. Add the mashed liver, breadcrumbs, vinegar and spices to the saucepan. Simmer for further ten minutes. Serve in individual bowls. |
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