Clay Pot Offal Soup

Name: Clay Pot Offal Soup
Prep time: 35 min
Cook time: 3 h 20 min
Total time: 3 h 55 min
Ingredients: 200 g pork intestines; 200 g pork lungs; 200 g pork liver; 200 g pork spleen; 150 g pork tripe; 150 g pork heart; 250 g napa cabbage stems (or winter melon); 50 g carrot; 200 g soaked vermicelli noodles; 20 g soaked dried shrimp; 900 ml white meat stock; to taste scallion segments; to taste julienned peeled ginger; to taste coarse salt; to taste vinegar; to taste soy sauce; to taste cooking wine; to taste MSG; to taste fine salt

A nourishing soup meticulously crafted with a variety of pork offal, featuring a rich and savory broth.

3h 55m

Easy

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Ingredients

pork intestines 200 g

pork lungs 200 g

pork liver 200 g

pork spleen 200 g

pork tripe 150 g

pork heart 150 g

napa cabbage stems (or winter melon) 250 g

carrot 50 g

soaked vermicelli noodles 200 g

soaked dried shrimp 20 g

white meat stock 900 ml

scallion segments to taste

julienned peeled ginger to taste

coarse salt to taste

vinegar to taste

soy sauce to taste

cooking wine to taste

MSG to taste

fine salt to taste

Instructions

Clean the pork tripe

Wash the pork tripe once with clean water, turn it inside out and scrape off the fat and sticky substances, then wash it again. Place it in a bowl, add a small amount of vinegar and coarse salt, rub vigorously by hand, then rinse clean. Soak in boiling water for 8 to 9 minutes, remove, scrape off the white membrane, rub again with vinegar and coarse salt, and wash with clean water until the tripe is no longer slippery but feels slightly rough to the touch.

Clean the pork intestines

Remove the fat from the pork intestines, then place them in a bowl with a small amount of vinegar and coarse salt. Rub in one direction with your hands to wash away the sticky substances, then rinse thoroughly with clean water. Turn the intestines inside out, add another small amount of vinegar and coarse salt, rub again and wash with clean water, continuing until they turn pale.

Clean the pork heart

Slice the pork heart in half from the middle (do not cut all the way through), soak it in clean water, scrub away the internal blood clots with your hands, then rinse once more with fresh water.

Clean the pork lungs, liver, and spleen

Pour clean water into the trachea of the pork lung, then pat it repeatedly with your hands and pour out the water. Repeat this process until the bloody water runs clear and the lung lobes turn milky white. Simply rinse the pork liver and pork spleen once with clean water.

Boil the offal and slice it

Place the cleaned pork tripe, lungs, and intestines together in a clay pot, add clean water and bring to a boil, then remove and rinse. Return the pot to the heat with fresh water, add the cleaned tripe, lungs, and intestines, bring to a boil, then reduce to low heat and simmer for about 2 hours. Add the pork heart, liver, and spleen to the pot, first bringing to a rolling boil, then simmering on low heat for about 1 hour. Slice the cooked offal into pieces.

Combine and stew

Split and wash the napa cabbage stems, cut them into rectangular pieces, and place them in the clay pot. Add in order the vermicelli noodles, carrot, sliced offal, dried shrimp, scallion segments, julienned ginger, soy sauce, cooking wine, and fine salt. Pour in the white meat stock, cover the pot, bring to a rolling boil, then simmer on low heat for more than 20 minutes. Sprinkle with MSG and serve.