Pig Stomach and White Pepper Soup
- 1 pig stomach
- corn starch
- 300 gram pork ribs
- 2 tablespoon white pepper, toasted
- 2 inch ginger
- 1 tablespoon salt
- 2 liter water
- 2 scallions, thinly sliced
- First, turn the pig stomach inside out, and rub with plenty of salt and corn starch to remove the goo and smell. Wash under cold running water. Repeat this process until all the goo and smell is gone, about 3 to 4 times total should do it.
- Bring a pot of water to boil, then blanch the stomach for 3 to 5 minutes until it hardens. Remove from the pot, wash under cold water and set aside.
- Blanch the pork ribs in the pot of boiling water too for 3 to 5 minutes. Remove from the pot, wash under cold water and set aside.
- In a clean pot, place the blanched pig stomach, pork ribs, toasted white pepper, ginger, salt, and water. Bring to a boil, then reduce heat and simmer for 2 to 3 hours until the stomach is soft. Remove the scum occasionally so the soup is clear.
- Once the stomach is soft, it is cooked. Remove it from the soup, then cut into bite size pieces, and return them back into the pot. Adjust salt as needed.
- Turn off heat and serve hot with thinly sliced scallions.
Another great recipe by https://dailycookingquest.com.