Ginkgo Nut Pork Tripe Soup aka Pig Stomach Soup 白果腐竹猪肚汤【补胃养生汤】

This is my son's favourite soup! However, I never intend to cook this soup at home because we can get a pretty good one at Lao Huo Tang restaurant. And, the main reason is that cleaning the pig's stomach is a disaster as I can't stand the odour of the raw pig's organ 【 I had a bad experience with this smell. It smells like the dead rat that I dissected during my school day's science lab experiment >0< 】

Then why is this recipe here?! That's because my boy told his grandma he loves to eat pig stomach, so my MIL went to the market and bought it, cleaned and packed it frozen for me. All I have to do is to blanch it and it's ready to cook! :D 

This soup is highly nourishing and it helps to strengthen the body, spleen and stomach. Sharing here's my version of 老火汤 that the son approved! 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 Pig Stomach, cleaned 

1 Kampong Chicken Carcass/ 300g Pork Big Bones

1-2 tsp White Peppercorns, add more if you like a stronger pepper taste

2pcs Scallops, rehydrate 

1 stick DangShen 党参

10g Dried Beancurd Skin/ Fuchuk, soak to soften 

6pcs Red Dates

2 slices Ginger

20pcs Ginkgo Nut

1 heap tbsp Wolfberries 

Some Salt, add to taste

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Method:

1. Blanch the pig stomach - heat it with some water, cooking wine (Shao Xing/ Sake), 5-6 slices ginger and 1 stalk of spring onion. Bring to a boil. Discard the water. Do the same to blanch the chicken carcass/ pork bones.

2. Place all ingredients in the pot (except ginkgo nuts, wolfberries and salt), add hot water and bring it to a boil and lower the heat to medium, cover and cook for 2 hours. Add ginkgo nuts and continue cooking for 1 hour. Slice the pork stomach, add the wolfberries and salt to taste, simmer for 10mins and it's ready to serve. If you're using a pressure cooker <<CLICK HERE>>  to my older soup recipe post for reference.

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Enjoy!