Title: Blood Soup
Categories: Soup Offal Pork Poultry
Yield: 1 Servings

4	c	Blood; preferably duck
		Blood
4	oz	Boneless pork; minced
4	oz	Chitlins; cleaned and
		Chopped
2	tb	Vinegar [M would add 2 T of
		Red wine as well]
1	ts	Salt
1	ts	Pepper
1	tb	Pork fat; chopped

Cook the first 6 ingredients together in a double boiler for about 30 min. In another pan, heat up the fat gently until it becomes translucent.

Serve the soup in bowls, topped with 1/2 t of fat.

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