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Leek and Tripe Soup
Leek and Tripe Soup is a traditional Medieval recipe for a classic stew of tripe and liver cooked with leeks in spiced stock and served as a soup. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Leek and Tripe Soup.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
6
Rating: 
Tags : Spice RecipesVegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Leek 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 Redaction
Ingredients:
900g Leeks, minced
900ml Chicken or other stock
450ml Water
230ml Dry white wine
225g Pork or Beef Tripe, minced
225g Pork, Beef, Lambs or Chicken Liver, minced
225g White breadcrumbs
75ml White Wine vinegar
3 Medium onions
½ tsp
ginger powder
½ tsp
black pepper
Pinch of
Cinnamon
Pinch of
cloves
Salt to taste
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.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
