Cherry & Dennis Helper Habitat

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens

胡椒鹹菜豬肚湯

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — finished dish

Total time: 155 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Warm white pepper and tangy preserved mustard greens flavour slow-cooked tender pork tripe in this robust Teochew soup.

01

Ingredients

Main ingredients

800 g pre-cleaned pork tripe
500 g pork bones
250 g preserved mustard greens
30 g ginger
1 whole garlic bulb

Pork blanching

1.5 litres water
2 tbsp white vinegar
3 slices ginger (taken from the main ingredients)

Soup seasoning

2.5 litres water
2 tbsp white peppercorns
1/2 tsp salt (optional at the end after tasting)

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — ingredients

02

Tools

large basin
cutting board
kitchen knife
large soup pot
colander
ladle
small frying pan

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — tools

03

Steps

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Wash the tripe

Step 1

Wash the tripe

Turn the tripe inside out, rub every area under running water, trim visible excess fat and membrane, then turn it back.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Soak the mustard greens

Step 2

Soak the mustard greens

Rinse and soak for 15 minutes, taste, change the water and soak again if very salty, then squeeze dry and cut into pieces.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Toast the pepper

Step 3

Toast the pepper

Dry-toast the peppercorns over low heat for 2 minutes until fragrant, cool slightly and crack coarsely.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Blanch the pork bones

Step 4

Blanch the pork bones

Cover the bones with cold water, bring to a boil, cook 3 minutes, then drain and rinse with hot water.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Blanch the tripe

Step 5

Blanch the tripe

Bring the blanching water, vinegar, ginger and tripe to a boil and cook for 5 minutes.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Scrape and cut

Step 6

Scrape and cut

Cool briefly, scrape away remaining membrane with the knife back, rinse and cut into 3 cm strips; wash and sanitise raw-contact tools immediately.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Boil the soup base

Step 7

Boil the soup base

Add 2.5 litres water, bones, tripe, cracked pepper, remaining ginger and garlic to the large pot and bring to a full boil.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Simmer slowly

Step 8

Simmer slowly

Skim the foam, partially cover and maintain a gentle simmer for 90 minutes.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Check the tripe

Step 9

Check the tripe

Cut and test one strip; it must be fully cooked, tender and free of raw odour. Simmer another 15 to 30 minutes if tough.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Add mustard greens

Step 10

Add mustard greens

Add the mustard greens, return to a boil, then simmer for 15 minutes.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Taste at the end

Step 11

Taste at the end

Taste first because the greens are salty; add no more than 1/2 tsp salt only if needed.

Teochew Pepper Pork Tripe Soup with Preserved Mustard Greens — Reboil and serve

Step 12

Reboil and serve

Bring the soup to a full boil for 1 minute before ladling the tripe, greens and hot broth into bowls.

Common mistakes

Leaving membrane and excess fat on the tripe.
Adding mustard greens without checking their saltiness.
Burning the peppercorns over high heat.
Serving tripe before it is fully cooked and tender.

Tips

Saltiness and pepper strength vary. Start conservatively, soften the tripe before adding the greens and decide on salt only at the end.