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.