Leek and Tripe Soup
900g (2lb) Leeks, minced
900ml (1½ pints) Chicken or other stock
450ml (¾ pint) Water
230ml (8 floz) Dry wine
225g (8oz) Pork or Beef Tripe, minced
225g (8oz) Pork, Beef, Lambs or Chicken Liver, minced
225g (8oz) White breadcrumbs
75ml (3 floz) Wine vinegar
3 Medium onions
½ tsp Ginger powder
½ tsp Black pepper
Pinch of Cinnamon
Pinch of Cloves
Salt to taste
Place the stock and wine into a large saucepan over a medium heat.
Add minced tripe.
Bring to a boil, reduce 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.
Bring water to the boil in a seperate saucepan, 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.
Serves four to six.
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.
from Forme of Cury
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