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Blood Soup

4 c Blood; preferably duck blood
4 oz Boneless pork; minced
4 oz Chitlins; cleaned and chopped
2 tb Vinegar
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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