Sheep Offal Stew

Name: Sheep Offal Stew
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 1 Sheep liver (cleaned, blood removed, cut into 2cm square pieces); 1 Sheep tripe; 1 Sheep kidney (cleaned, blood removed, cut into 2cm square pieces); 1 Sheep heart (cleaned, blood removed, cut into 2cm square pieces); 1 Sheep lung (cleaned, blood removed, cut into 2cm square pieces); 50 g Long pepper (Bibo); 2 Tsao-ko fruit; 10 g Dried tangerine peel (white pith removed); 50 g Lard; 50 g Black peppercorns; 10 g Ginger; 10 g Scallions; 150 g Fermented black beans (douchi); Salt, to taste; Cooking wine, to taste; MSG, to taste

For this traditional Yang Zang Geng (Lamb Organ Stew), cut lamb liver, heart, lung, and kidney into chunks, stuff them into a lamb stomach casing, add a blend of aromatic spices, sew the casing closed, and stew until tender. The dish is traditionally recognized for its properties of tonifying the five internal organs and replenishing vital essence.

2 hours

Easy

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Ingredients

Sheep liver (cleaned, blood removed, cut into 2cm square pieces) 1

Sheep tripe 1

Sheep kidney (cleaned, blood removed, cut into 2cm square pieces) 1

Sheep heart (cleaned, blood removed, cut into 2cm square pieces) 1

Sheep lung (cleaned, blood removed, cut into 2cm square pieces) 1

Long pepper (Bibo) 50 g

Tsao-ko fruit 2

Dried tangerine peel (white pith removed) 10 g

Lard 50 g

Black peppercorns 50 g

Ginger 10 g

Scallions 10 g

Fermented black beans (douchi) 150 g

Salt to taste

Cooking wine to taste

MSG to taste

Instructions

Stuff and Seal

Clean the sheep liver, heart, lung, and kidney, remove blood, cut into 2cm square pieces, and place into the sheep tripe; put the long pepper, tsao-ko, dried tangerine peel (white pith removed), black peppercorns, ginger, and fermented black beans into a white cloth bag, tie it tightly, and place it into the sheep tripe as well, then sew the sheep tripe shut with thread.

Add to Pot for Stewing

Place the stuffed sheep tripe containing the spice mix and offal into an aluminum pot, add an appropriate amount of water, then add lard, salt, cooking wine, and MSG.

Finish and Serve

Bring the aluminum pot to a boil over high heat, then reduce to low heat and simmer until the contents are fully tender. Remove the sheep tripe, take out the stitching, remove the spice bag, cut the sheep tripe and other ingredients into small pieces, return them to the soup, and bring to a boil again.