Peppercorn, Pickled Mustard Greens, and Pork Tripe Soup

Why people make this soup

Nourilo first tasted this dish at a Cantonese restaurant — a large-format clay pot with pork tripe, whole peppercorns, and pickled vegetables. He found the restaurant version just serviceable, so he went home, bought the real ingredients, and made it properly. The result was, by his own account, exceptional. The logic behind this soup is simple and very practical: when hot weather leads people to overindulge in cold drinks and iced food, the stomach gradually accumulates “cold” internally. A bowl of this richly warming broth — made deeply fragrant with whole white peppercorns and brightened by the tang of pickled mustard greens — is exactly the kind of thing that settles a cold, unhappy stomach and makes you feel like yourself again.

Method

1. To clean the pork tripe: cut away any visible fat. Rub the inside and outside thoroughly with coarse salt and cornstarch (raw flour), then rinse well. Repeat until the tripe smells clean. Blanch in boiling water briefly, then drain and cut into large chunks.
2. Blanch the pork ribs in boiling water briefly; drain and discard the blanching water.
3. Soak the pickled mustard greens briefly in water to reduce saltiness, then cut into pieces.
4. Dry-fry the pork tripe pieces in a clean wok (without oil) until lightly fragrant — this deepens the flavour.
5. Place all ingredients except the coriander in a large pot with 3 L of water. Bring to a boil, then reduce heat and simmer for 2 hours.
6. Scatter the chopped coriander over the soup before serving.

Nourilo’s Tips

• This soup suits young and old alike — it is warming and flavourful without being harsh.
• It is NOT suitable for those with stomach fire: if you have strong bad breath, swollen gums, or a burning sensation in the stomach, avoid this soup.
• If pickled mustard greens are unavailable, you can simply omit them — the soup will still be warming and delicious.
• For those who also suffer from loose stools or diarrhoea, add 38 g of qian shi (Gordon euryale seeds / fox nuts) while cooking for extra digestive support.
• Fresh pork tripe is far superior in flavour to frozen; if you can source fresh, it is well worth the effort.