Okay, no need to say it out loud. We Chinese eat the weirdest thing like pig stomach, though I think it is not as weird as tripe or other crazy entrails that people eat anyway :) I don’t make this soup often, because I am pretty lazy to clean the said stomach. Cleaning a pig stomach is not terribly hard, just need turn it inside out, then rub with plenty of salt and corn starch multiple times to remove the smell and all the goo (yup, it has goo inside the stomach). Once the goo and the smell is gone, blanch in boiling water for 3 to 5 minutes until it hardens. Drain in cold water, then proceed with the rest of cooking process. Not too terrible right? Yeah, still I am lazy anyway, so I make this only once in a while. ♥
Pig Stomach and White Pepper Soup
Prep Time: 30 mins
Cook Time: 3 hours
Total Time: 3 hours 30 mins
- 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.