: : Waste Not, Want Not : :
One thing about us Chinese folks is that we would eat nearly all parts of a pig. Like this soup of tripe. What is tripe? It’s part of the stomach lining which is soft and chewy but not tough that you cannot bite into it. It’s easy to cook it as a soup but one needs to cook it with black peppercorns. It would also take a long time to cook so one needs to put the pot under a slow fire. The picture was taken last year during one of the lunch outings.
The problem with cooking pork tripe is that one would have to get it from a Chinese butcher who would have already treated the tripe such that one doesn’t need to prepare it before cooking. Granny’s gone to bed already so couldn’t ask her how it’s done. All I remembered was that it involved alot of washing and squeezing out the water. There’s probably something added into it to ‘clean’ the tripe but offhand, I can’t remember what it’s suppose to be.
But, it’s still a very yummy dish. Granny sometimes cooks it at home with some chicken or pork meat to add to the flavour of the soup. Yum!
