I love pork tripe and chicken soup, and I happened to see a whole pork tripe at the market, so I thought I'd make some. Not only is the soup delicious, but the chicken and pork tripe are also fantastic! A bowl of this in winter is so warming!
Materials
Steps for making hearty pork tripe and chicken soup
Prepare materials
Cleaning the pig stomach (see video for detailed instructions)
Clean the chicken thoroughly; no need to cut it into pieces.
Bring a pot of water to a boil, add ginger slices, and once boiling, add the chicken and blanch for 3 minutes. Then remove and set aside.
Clean the ingredients: wash the red dates, goji berries, and Sichuan peppercorns twice and set aside.
Clean the pig's stomach thoroughly, stuff one half with chicken, then stuff in red dates, goji berries, Sichuan peppercorns, and 5 slices of ginger. Finally, stuff in the other half of the chicken, and skewer the pig's stomach together with toothpicks.
Blanching pork tripe and chicken: Bring water to a boil in a pot, then add the pork tripe and chicken.
Add 5 slices of ginger
Add star anise, cinnamon, and bay leaves
Blanch with the lid on for 10 minutes.
After blanching, remove the blanched blanchers and discard the water.
Next, put the pig's stomach into the pot, add enough water to cover it.
Add 5 slices of ginger
Add the herbal dessert (I'm too lazy to prepare each ingredient individually, so just add the herbal dessert directly – that's the most practical way).
Cover the pot, bring to a boil over high heat, then reduce to medium-low heat and simmer for 1 hour.
Add salt to taste after cooking.
Since I didn't use whole peppercorns, I used ground pepper instead.
Add a suitable amount of pepper powder and stir well.
Next, take the pig's stomach out.
Cut open the pig's stomach and separate the stomach from the chicken.
Cut pig stomach into strips
Chicken cut into pieces
It's cut up!
Return the chopped pork belly and chicken to the pot and boil over high heat for 3-5 minutes.
Remove the pork belly and chicken from the soup and arrange them on a plate.
To make the seasoning bowl: Heat oil in a wok, sauté garlic and chili peppers until fragrant, add chopped scallions and cilantro, pour in 3 tablespoons of light soy sauce, stir-fry evenly, and transfer to a bowl.
Dinner's ready! The pork tripe and chicken soup is so warming, it's perfect for winter.
