Yam and Pork Tripe Soup is a classic stomach-nourishing home-style soup. The pork tripe is tender and chewy, while the yam is starchy and sweet. Gorgon nuts add thickness, making the broth even richer. The tripe is stir-fried before braising, resulting in a milky, savory broth with a warming hint of pepper. A comforting bowl that soothes your stomach.
🌴 Ingredients:
· 1 pork tripe (fresh, about 500g, cleaned in advance)
· 1 yam (choose iron stick yam for a starchier texture)
· A small handful of gorgon nuts or coix seeds (optional, for thickness and aroma)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections)
· 1 small handful of white peppercorns (crushed, the soul of the dish—don’t skip, removes odor and warms the stomach)
· A small pinch of Sichuan peppercorns
· 2 star anise
· 2 bay leaves
· 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. - Stir-fry First, Then Simmer
Heat a little oil in a pan, add the ginger slices and tripe strips, and stir-fry over high 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 Soup
Transfer the tripe to a clay pot. Add plenty of hot water, along with the ginger slices, scallion sections, crushed white peppercorns, Sichuan peppercorns, star anise, bay leaves, and gorgon nuts or coix seeds. Bring to a boil, then reduce to low heat, cover, and simmer for 1.5 hours. ⚠️ Note: Add enough water at once. If you must add more, use hot water. - Add the Yam
Peel the yam and cut it into chunks. Add to the pot and simmer for another 20-30 minutes until the yam is soft and a chopstick easily pierces through. ⚠️ Note: Don’t add the yam too early, or it will dissolve and lose its texture. Wear gloves when handling yam to prevent itchy hands. - 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 scallion or cilantro, and serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh.
💡 More Nourishing Soups:
If you enjoy this comforting and stomach-nourishing soup, you should also try my [Pork Tripe and Chicken Soup] for a rich, milky broth, or my [Coconut Chicken Soup] for a naturally sweet and nourishing alternative.
Want to explore more comforting soups? 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. Stir-frying the tripe first makes the broth milkier and richer. Adding gorgon nuts or coix seeds thickens the soup. Crushing the white peppercorns before adding them releases more warmth and aroma. Add enough hot water at once when simmering. Add the yam in the last 30 minutes to keep it tender. Add salt at the very end for the best flavor.
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