Tripe Tips in Broth

Name: Tripe Tips in Broth
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 200 g Raw pork tripe tips (remove fat and tendons from both sides, cut crosshatch pattern resembling fish gills); 20 g Soaked button mushrooms (soak mushrooms in boiling water until tender, remove dirt from the stems, rub with salt until white, cut into 2cm thick slices, steam until 80% cooked); 500 g Pea shoots (pick and wash tender shoots); 25 g Cooking wine; 2 g Fine salt; 1 g MSG; 1 g Ground white pepper; 10 g White scallion (cut into sections); 500 g Clear chicken broth; 500 g Plain stock; 5 g Chicken fat

Soup-Soaked Pork Stomach Tips (汤泡肚尖)

A traditional signature Hunan dish. Tender pork stomach tips are cross-hatched, blanched until fully cooked, then soaked in a savory chicken and mushroom broth. The preparation is prized for its crisp, tender bite.

1h 0m

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Ingredients

Raw pork tripe tips (remove fat and tendons from both sides, cut crosshatch pattern resembling fish gills) 200 g

Soaked button mushrooms (soak mushrooms in boiling water until tender, remove dirt from the stems, rub with salt until white, cut into 2cm thick slices, steam until 80% cooked) 20 g

Pea shoots (pick and wash tender shoots) 500 g

Cooking wine 25 g

Fine salt 2 g

MSG 1 g

Ground white pepper 1 g

White scallion (cut into sections) 10 g

Clear chicken broth 500 g

Plain stock 500 g

Chicken fat 5 g

Instructions

Prepare tripe tips

Wash the pork tripe tips thoroughly, remove all fat and tendons from both sides. Place skin-side down, inner side up, flat on a cutting board, cut a crosshatch pattern resembling fish gills, then cut into 4cm long and 3cm wide pieces. Marinate with a small amount of alkaline agent for about 30 minutes, then rinse in clean water to remove the alkaline taste.

Prepare auxiliary ingredients

Soak the button mushrooms in boiling water until fully tender. Remove any dirt from the mushroom stems, rub gently with salt until the surface turns white, cut into 2cm thick slices, then steam until 80% cooked. Pick and wash the tender pea shoots. Cut the white scallion parts into sections.

Make mushroom broth

Add clear chicken broth, sliced mushrooms, fine salt, and MSG to a pot and bring to a boil. Adjust seasoning to taste, skim off any foam, then add the pea shoots. Transfer the mixture to a soup bowl, add ground white pepper and chicken fat.

Blanch tripe tips

Bring the plain stock to a boil in a pot. Add the crosshatched tripe tips, cooking wine, and fine salt, blanch briefly, then immediately remove with a slotted spoon. Transfer to a plate, toss with ground white pepper, serve alongside the mushroom broth. Pour the tripe tips from the plate into the mushroom broth before serving.