At least two soups are cooked during the slaughterhouse - white (pure meat broth, unsalted, without vegetables) and black (ass). White - cooks only meat and fat (for other products), after cooking it is removed (it can be stored for a long time) - Black - cooks ´ worse´ meat, offal, skin ... It is more collagenous, so it is diluted with pretzel (jitrnice ), pressure and intestines. After the sausages and tripe are cooked, it can be removed and stored - but it also contains spices and pieces of meat (etc., for example from cracked tripe). Then the intestines are cooked (so the blood gets into the soup), at the end ´bouřka´ (hail with blood and spices) is cooked - the soup turns black with blood. It is excellent, but does not last long when stored (except in the freezer), it ferments. Some even cook the skins separately and use the soup only in the presses.