Pork Tripe and Chicken Soup is a classic Cantonese-style soup. The pork tripe is tender and chewy, and the chicken is tender and falls off the bone. The broth is milky and rich, with the warmth of white pepper. A comforting bowl that soothes your stomach—perfect for cooler weather.
🌴 Ingredients:
· 1 pork tripe (fresh, about 500g, cleaned in advance)
· 1/2 free-range chicken (about 500g, choose a tender breed)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections)
· 1 large handful of white peppercorns (the soul of the dish, crushed for more flavor—don’t skip)
· 4-5 red dates (for sweetness and nourishment, optional)
· A small piece of codonopsis (optional, for extra nourishment)
· A small handful of goji berries (for garnish, optional)
· 2 tbsp flour (for cleaning the tripe)
· 2 tbsp white vinegar (for cleaning the tripe)
· 2 tbsp cooking wine
🌴 Seasonings:
· Salt, to taste
· A pinch of white pepper powder (sprinkle before serving)
· A few drops of sesame oil (optional)
🌴 Instructions:
- Clean the Pork Tripe (The Most Important Step)
Turn the tripe inside out and trim off excess fat and lymph nodes with scissors. Rub both sides with 2 tbsp of flour, then rinse. Rub again with 2 tbsp of white vinegar and 1 tbsp of salt, then rinse. Repeat 2-3 times until the tripe is no longer slippery and has no odor. ⚠️ Note: Flour absorbs impurities, and vinegar removes odor and slime. Don’t skip these steps, or the soup will be fishy. - Blanch the Tripe
Bring a pot of cold water to a boil with ginger slices and cooking wine. Add the cleaned tripe, bring to a boil, skim off the foam, and cook for 3 minutes. Remove and let cool, then cut into strips. ⚠️ Note: Starting with cold water removes the blood and odor. - Prepare the Chicken
Chop the chicken into pieces. Blanch in cold water with ginger slices and cooking wine for 2 minutes. Rinse with warm water. ⚠️ Note: Blanching removes the blood and keeps the soup clear. - Stir-fry First, Then Simmer
Heat a little oil in a pan, add the ginger slices and tripe strips, and stir-fry over medium heat for 2-3 minutes to dry out the moisture and release the aroma. Splash in 1 tbsp of cooking wine to remove the odor, and stir well. ⚠️ Note: Stir-frying the tripe first makes the broth milkier and more fragrant. - Simmer the Tripe
Transfer the tripe to a clay pot. Add plenty of hot water, scallion sections, crushed white peppercorns, red dates, and codonopsis. Bring to a boil, then reduce to low heat, cover, and simmer for 1 hour. ⚠️ Note: Add enough water at once. If you must add more, use hot water. - Add the Chicken
Add the blanched chicken pieces and simmer for another 30 minutes until the chicken is tender and the tripe is soft and chewy. ⚠️ Note: Chicken cooks faster than tripe; adding it later keeps it tender. - Season and Serve
Add salt to taste and a pinch of white pepper. If desired, drizzle with a few drops of sesame oil. Turn off the heat, sprinkle with goji berries and scallion, and serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh.
💡 More Nourishing Soups:
If you enjoy this rich and comforting soup, you should also try my [Yam and Pork Tripe Soup] for another stomach-nourishing classic.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Clean the pork tripe thoroughly with flour and vinegar until it’s no longer slippery—this is key to removing the odor. Keep the spices minimal; white pepper is the soul of this dish, crushed for maximum flavor. Stir-frying the tripe first makes the broth milkier and richer. Add enough hot water at once when simmering. Simmer the tripe for 1 hour first, then add the chicken for the last 30 minutes so it stays tender. Add salt at the very end for the best flavor.
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