Photo by: Lord-Williams
daily, everyday. [Berceo. Libro. 1983:272:2565]
A BOILED DISH FOR SLAVES ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #293. HECHURA DEL HERVIDO DE LOS ESCLAVOS, p 166
½ lb left over meat
1 intestine (not pork) and tripe
1 fennel bulb
1 c rue
1 citron leaf
1 tsp coriander ground
1/8 tsp salt
1 tbsp oil
1 head of garlic
½ tsp pepper
To make soppes:
2 slices of old bread
1/3 c vinegar
|Soppes for Slaves|
Photo by: Lord-Willliams
Dice the meat, wash it and but it in a pot. Wash the intestine and tripe well inside and out. Cut it into round slices. Add it to the pot with one onion, fennel, rue, citron leaf, coriander, salt and olive oil. Pour enough water into the pot to cover the meat. Bring it to a boil and then simmer boiling gently for one hour or until meat falls apart.
Peel the head of garlic and add it to the pot with pepper. Bring to a boil once more and turn off the heat. Leave the pot on the burner and let the food settle for one hour.
The recipe does not specifically state that this is a soppes but it is logical. To prepare soppes add bread soaked in vinegar and heat until the sauce thickens.
 It seems very unusual that slaves received meat but then restrictions on classes who could eat meat did not seem to be as tight in Iberia as in England. The meat of course would come the worst parts of the animal. This could be a dish for slaves, commoners and or peasants.
 Only pork intestines and tripe were for sale at the time of preparing this recipe. They were used as there was not other alternative.
 Celery leaves were used as a substitute.
 A lemon or orange leaf may be used.