Billy's Coddle

koordinaten: 53.344104, -6.267494

This soup is a Dublin traditional Saturday night soup or stew and is usually cooked for several hours and often cooked the day before it is due to be eaten.
Most families would have different variationes of Coddle and different ways of cooking e. g. some would simmer the Coddle for several hours before eating.

ingredients:
0,5 kilo porc sausages
0,5 kilo porc skirts
0,5 kilo collar rashers
2 pork kidneys
2-4 large tomatoes
4-6 onions (about 0,8 kilo)
1-2 potatoes
1 teaspoon black pepper
4-6 cloves garlic
large bunch parsley
1 chilli
2 tablespoons dark soy sauce

cooking:
The kidneys are deveined and sliced about into 1cm pieces. The pork skirts are sliced to a similar size and put into 2 litres boiling water. All the other ingredients are cut up small and put into the boiling water as they are made ready. The soup is simmered for about 1 hour and then left to cool. It is brought to the boil on Saturday evening and heated again Saturday night and then eaten.

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