All soups › Spleen-strengthening
White peppercorn and pork tripe soup
胡椒豬肚湯
“The pot she makes when someone needs looking after.”
Ingredientsone pot, serves 4
百子櫃Peppercorn, chiefly white· white peppercorns, toasted until fragrant then crushed1 to 2 tablespoons
Method
- Scrub the 豬肚 (pork stomach) over and over with cornflour and coarse salt, turn it inside out and scrape it clean, then blanch it (汆水, a quick boil to clean it)
- Toast the white peppercorns in a dry wok until fragrant, then crush them
- Blanch the pork bones
- Put everything in with the ginger slices and 3 litres of water and bring to a rolling boil over high heat
- Turn the heat low and simmer for 2.5 to 3 hours
- Take the 豬肚 out, cut it into strips, return it to the pot and season with salt
Who it suits
- a cold stomach with a dull ache
- poor appetite
- feeling the cold
- after childbirth
Who should take care
- people with yin deficiency and flaring heat (陰虛火旺) should avoid this
- people who run hot and dry should avoid this
- 白果 must be fully cooked and eaten in limited quantity
Soup stories
The Hong Kong recipe trick is to toast the peppercorns first and crush them after, which brings out more of the aroma. This is also a warming soup taken after childbirth.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.