Orange broth soup with pale meat and black flecks sitting in it.|
- 1 pound calf belly tripe
- 1 cup oil
- 2 cups milk
- 1 tsp paprika
- 1 Tbsp black pepper
- 1 Tbsp salt
- 1 Tbsp spicy pepper/chili powder
- 2 diced garlic cloves
- ⅓ cup red wine vinegar
Lekzatrip is a more recent culinary creation of the Byala, though it is derived from an ancient tradition. Helped into existence by foreign spices and other regional varieties possessing more variation, the soup is spicy and best served hot, with the purported ability to help relieve the issues caused by a hangover. It is also unique for how it rapidly congeals as it cools, making it best eaten hot and promptly, adding to its hot reputation.
Lekzatrip has existed in a few different varieties over the centuries. The records of the early Byala spoke of an ancient brew against the evils of too much drink, but it had no mention of a spicy aspect. It was only later, when the Byala encountered outsiders from afar, that foreign imports made the dish spicy with the inclusion of spicy powder. The reason this was added is assumed by many to be religious or at least cultural, given the negative connotations it had with constant hangovers and the idea of someone being a drunk, their soul “poisoned” by evil. It isn’t clear if this enhanced or diluted the potency of the soup’s supposed properties, but regardless of the fact, it has remained popular with the added spice. Some other varieties also added similar foreign produce and food goods to enhance the flavor, but the plain variety remained the most widespread. Following 200 AC, the dish spread to the other Wildland Cultures in the area around the Byala, but not much further due to the soup’s properties of congealing soon after being made, thus being unable to be saved and eaten in an appetizing way. This limited spread of the culinary dish is likely to remain, especially as the Byala remain an isolated Culture overall along with all others in their region.
Lekzatrip has a simple yet lengthy creation process thanks to its first and most important ingredient, the tripe. First, it must be cleaned before being boiled in a pot for up to five minutes and then cleaned on all sides until fat layers and all marks have been removed. It should then be rinsed in cold water, and returned to the pot, again with an appropriate level of water, though it must remain cold. For the next four to five hours, the meat should be kept simmering in this cold water, with more water added to ensure the meat stays submerged. Once this time has passed, the meat should be pulled out and diced into chunks, before being returned to its same water. After this, the oil, milk, salt, pepper, spicy ingredients, and garlic should all be thrown in and left at a low temperature for twenty minutes. The red wine vinegar must be added after the pot has been removed from the heat, and just before the soup is ready to be served.
- The soup has an orange color to its broth and is flecked with black bits, and often has several pieces of the pale, boiled meat sitting on the surface.
- Lekzatrip smells of the tripe used to make it, but also the spices involved in its creation.
- Lekzatrip obviously has a spicy, sharp taste, and is also most commonly served hot, right from the fire used to heat it.
- Lekzatrip can be made with the tripe of other herd animals, but most prefer that of cows.
- While all classes eat Lekzatrip, a notable period of time saw the decadent and corrupt Lord Symeon IV have flecks of gold sprinkled into his frequently drunk draughts of the soup. This practice ended with him, and the poor and rich of Byala prepare and eat the soup in the same way.
HydraLana on 01/14/2021.|
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