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Best Easy Pork Tripe and Pepper Soup Recipe

Name: Best Easy Pork Tripe and Pepper Soup Recipe
Total time: 115 min
Yield: 320 g
Ingredients: pork tripe, cleaned 1.5 lbs; pork bones 1 lb; ginger, sliced 6 slices; scallions, whole 2 pieces; water 12 cups; whole white peppercorns 2 tbsp; salt 1.5 tsp; Shaoxing wine 1 tbsp

Tender pork tripe simmers with white pepper in a warming, soothing broth. This protein-rich family soup is a traditional Cantonese remedy for stomach health and cold weather comfort.

Cook 115 min Difficulty NORMAL 210 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

pork tripe, cleaned 1.5 lbs
pork bones 1 lb
ginger, sliced 6 slices
scallions, whole 2 pieces
water 12 cups

Seasonings/Sauce

whole white peppercorns 2 tbsp
salt 1.5 tsp
Shaoxing wine 1 tbsp

Nutrition summary

Carbohydrates 4 g 8%

Protein 17 g 32%

Fat 13 g 60%

Serving size 320g

Cooking steps

1

Rinse the pork tripe thoroughly under cold water, scrubbing inside and out. Blanch in boiling water for 2 minutes, drain, and rinse again.
2

In a large pot, combine the blanched tripe, pork bones, ginger slices, and whole scallions with 12 cups of water. Bring to a boil over high heat, then skim off any foam or impurities.
3

Add whole white peppercorns and Shaoxing wine. Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, until the tripe turns tender.
4

Remove the scallions and ginger. Lift the pork tripe out, slice into bite-sized strips, and return to the soup.
5

Adjust seasoning with salt. Simmer uncovered for another 15 minutes to develop a concentrated flavor. Serve hot, garnishing with extra white pepper if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient is pork tripe, which defines both the flavor and texture of this soup. Its slow simmering with white peppercorns gives the broth its signature warmth and depth unique to traditional Cantonese tripe soup.

Q. How important is heat control during cooking?

Heat control is essential—after boiling, the soup must be gently simmered on low for 2.5 to 3 hours. This slow cooking breaks down the tripe’s connective tissue, making it tender without turning it rubbery, while preserving clarity and depth in the broth.

Q. How do I ensure the tripe stays tender and not chewy?

Thorough cleaning and initial blanching of the tripe, followed by a steady low simmer, are key. Slicing the tripe only after the main simmer helps avoid overcooking, ensuring tender strips and not tough pieces.

Q. What is the nutritional profile per serving?

Each serving (320g) provides about 210 kcal, with 17g protein (32%), 4g carbohydrates (8%), and 13g fat (60%). This makes it a protein-rich, moderate-calorie soup suitable for balanced diets.

Best Easy Pork Tripe and Pepper Soup Recipe

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