← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1 Pig stomach (pork tripe), about 800 g
• 3 tbsp coarse salt, for cleaning
• 2 tbsp cornflour, for cleaning
• 3 tbsp white vinegar, for cleaning
• 400 g Pork ribs, cut into pieces
• 2.5 l Water
• 2 tbsp white peppercorns, lightly crushed and tied in muslin
• 6 dried shiitake mushrooms, soaked (optional)
• 6 Dried Chinese red dates (jujubes, hong zao) (optional)
• 4 slices Ginger
• salt, to taste
• 1 handful Coriander (cilantro), chopped

Method

1. Turn the stomach inside out, cut away excess fat and rub it all over with the coarse salt and cornflour. Rinse well, then rub with the vinegar and rinse again until it no longer feels slimy.
2. Blanch the stomach and ribs in boiling water for 5 min. Drain, rinse and scrape off any remaining film.
3. Put the stomach, ribs, peppercorn bag, mushrooms, red dates and ginger in a pot with the water. Bring to the boil, then cover and simmer gently for 1½–2 hours, until the stomach is tender when pierced.
4. Lift out the stomach, slice it into strips and return it to the pot. Season with salt, and add more freshly ground white pepper if you like it fiery.
5. Serve piping hot, scattered with coriander, with rice and a dish of soy sauce and chilli for dipping.

Tips

• Cleaning is the key to a clean-tasting soup; ask your butcher for a stomach that has already been cleaned to save time.
• Some cooks add a few salted vegetables or gingko nuts; a pressure cooker cuts the simmering to 40 minutes.

Sources

Written in our own words after cross-checking these recipes:

Noob Cook Wok and Kin