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Tuesday, March 27, 2012

BOFES WITH 13TH C SUCKING PIG OFFAL SOUP RECIPE

BCCBio2Lab Fetal Pig Lungs
Photo by BCCBio2Lab 
1. lungs. 2. Estr. Leon, bofes, chofes, chofle,  Eng. offal, lungs, liver, tripe, strips of pancreas, entrails innards, tripe, heart, kidneys and chicken feet. As opposed to modern times, these were main ingredients of numerous dishes during the Middle Ages.  See chanfaina and chorizo chofe. [Gitlitz. 1999:15; Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla. 1993:140]

SUCKING PIG OFFAL SOUP ADAPTED FROM SENT SOVÍ
#XII QUI PARLA CON SE FFERCEX[1] PORCEL. p 70
For 6 persons

Ingredients

6 c pork broth
3 lbs lungs and liver
membrane from the lungs
¼ c lard
2 medium onions chopped
1 slice of toasted
1 c vinegar
¼  c wine
1 tsp mixed spices (such as pepper, ginger, cinnamon, cloves and saffron)
pig offal soup, dujiangyan, 2009
salt to taste

Garnish
6 tbsp chopped green onion

Preparation

Remove the lungs and liver from the sucking pig and wash them well. Boil them; when done, reserve the water and let the lungs and liver cool.  Cut the lungs into small pieces. Lightly fry the membrane of the lungs in lard. When melted, add the lungs and fry them taking care not to burn them. Add onions and lightly fry. Add broth and bring it to a boil.

Chop the liver and make a sauce by mixing it with toasted bread soaked in vinegar. Dilute this a little with a strong wine. Add the broth with the entrails. Add ground spices and boil a little. Remove from heat and pour into bowls. Garnish with chopped green onion.


[1] Originally, the recipe was meant to be stuffing for a sucking pig but it evolved into offal soup.

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