Rose’s Kitchen

Pig’s Tripe With Peppercorn Soup

Ingred Pig’s Tripe With Peppercorn SoupPig’s Tripe With Peppercorn Soup


1 pig’s tripe

1/2 chicken, cut to pieces

300gm pork ribs

20 gingko nuts, blanched

1 tbsp white pepercorns, crushed

1 whole garlic bulb

3 slices ginger

8 water chestnuts, skinned

2.5 litres water


1 tsp salt 

2 tsp light soya sauce


1.  Wash inside and outside of pig’s tripe with a handful of salt and 5 to 6 pieces of cut limes.  Wash till it is not slimy.  Wash and repeat process with salt and limes until it is clean.  When done, blanch with boiling water and drain.

2.  Bring 2.5 litres of water to a boil.  Add  the ginger slices, garlic bulb and blanched pork ribs.  Stuff pig’s tripe with crushed peppercorns and add to the boiling water.  Cover and simmer for 1 to 11/2 hour till tripe is  tender.  Add chicken pieces and simmer for another 1/2 hour or till chicken is tender.

3.  Remove tripe and cut into bit-sized pieces.  Return tripe slices to the soup and add in the gingko nuts and water chestnuts.  Boil for another 10-15 minutes.

4.  Season with salt and light soya sauce to taste. 

February 3, 2007 - Posted by | Soups


  1. Hi Rose, it’s me again. May I feature this recipe at Ginkgo Dreams?

    Comment by Kelly Schmitt Youngberg | May 1, 2007 | Reply

  2. Go ahead Kelly.

    Comment by roseskitchen | May 1, 2007 | Reply

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