Pork Tripe Tips in Broth
A classic Beijing dish featuring a warm, pale yellow soup, crisp-tender pork tripe tips, exceptionally savory mushrooms, and a fragrant, bright, refreshing flavor.
Ingredients
Pork tripe tips (from the cardia/pylorus area)
250g
Bok choy hearts
30g
Dried porcini mushrooms
15g
Chicken fat
15g
Chicken broth
600g
Cooking wine
10g
White pepper powder
1g
Salt (4g of which is used in the broth)
5g
MSG
2g
Ginger slices
5g
Instructions
1
Step 1
Wash the pork tripe tips (from the cardia/pylorus area), slice off the outer skin with a knife and scrape away the fat strands. On the inside of the tripe tip, make parallel cuts about 1–1.5 mm apart and about 2/3 of the thickness deep, then cut crosswise every 2–3 mm, producing oblique slices about 5–6 mm wide and 2–3 cm long.
2
Step 2
Soak the dried porcini mushrooms in hot water to rehydrate. Clean and trim them, then slice into pieces about 1–1.5 mm thick. Rinse twice more, and wash the bok choy hearts.
3
Step 3
Place a wok over high heat, pour in the chicken broth, and add the mushroom slices, ginger slices, MSG, and salt (4g). Once the broth comes to a boil, skim off the foam, add the bok choy hearts, then promptly pour the soup into a serving vessel and drizzle with the chicken fat.
4
Step 4
Place the wok over high heat, pour in 500g of boiling water, and add the cooking wine and MSG.
5
Step 5
Once the water boils, blanch the tripe slices briefly, immediately remove and arrange them on a plate, sprinkle with the white pepper powder, and serve together with the chicken broth. Pour the tripe slices into the broth at the table.
