Savory Cuttlefish and Tripe Soup
A light and nourishing soup featuring tender cuttlefish and delicate tripe slices in a clear broth.
Story
This dish is a classic comfort soup often found in Cantonese households. The key is to blanch the offal thoroughly to remove any impurities and ensure a clean-tasting broth.
Ingredients
Dried cuttlefish
1 medium
Pork tripe
200g
Ginger
2 slices
Scallions
1 stalk
White peppercorns
1 teaspoon
Instructions
1
Prep the Cuttlefish
Soak the dried cuttlefish in warm water until it becomes soft and pliable. Remove the hard internal bone and cut the flesh into bite-sized strips.
2
Clean and Blanch Tripe
Scrub the tripe thoroughly with salt and cornstarch to clean it. Rinse well under cold water, then blanch in boiling water for 2 minutes. Slice into thin strips.
3
Simmer the Broth
Place the cuttlefish, tripe, ginger slices, scallions, and peppercorns into a pot. Cover with water and bring to a boil. Reduce heat to low and simmer gently for about 40 minutes.
4
Season and Serve
Taste the soup and season with salt as needed. Discard the ginger and scallions, then ladle the hot soup into bowls to serve.
