Corate is a traditional Medieval recipe for a classic stew of animal intestines that are boiled until tender and finished by cooking with broth and herbs before being thickened with an egg liaison and flavoured with verjuice and powder douce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Corate.
Take the entrails of a calf, swine or sheep parboil them and cut them into dice and place in good broth with herbs. Grind baby onions and chop finely [add to the broth] and boil until tender. Add two egg yolks to thicken and season with verjuice, powder douce and salt then serve it forth.
Modern Redaction
Ingredients:
600g calf, pork or lamb intestines, thoroughly cleaned
1l Gode Broth (without breadcrumbs)
1 bunch of savory herbs, finely chopped (eg parsley, sage, savory, rosemary, thyme)
10 shallots, finely chopped and pounded to a paste
2 egg yolks
2 tbsp verjuice
1 tbsp Powder douce
salt, to taste
Method:
Thoroughly clean and wash the intestines. Place in a large pan, cover with plenty of water then bring to a boil and cook for about 80 minutes, or until tender. Remove the intestines, drain and chop into dice.
Place in a pan with the broth and savory herbs and shallot paste. Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until all the ingredients are tender.
Whisk the eggs in a bowl and add a ladleful of the stock to temper. Pour into the pan and stir to combine. Cook gently (do not boil) until thickened then season with verjuice, powder douce and salt, to taste.
Click on the image, above to submit to Pinterest.