Ginkgo, Euryale Seed, Peppercorn and Pork Tripe Soup

Why people make this soup

This is one of those old-fashioned Cantonese soups that was once a staple in many households — the kind your grandmother would have made on cold autumn days when someone’s stomach was playing up. If you have been eating a lot of raw or cold foods and your digestion has started to suffer — loose stools, a cold, uncomfortable belly, poor appetite — this soup is for you. Pork tripe has long been valued in Chinese food-therapy for its warming, stomach-strengthening properties, and combined with ginkgo, euryale seeds, and peppercorns, it creates a deeply nourishing pot that goes after the cold and dampness at the root of the problem.

Method

1. Blanch the pork ribs in boiling water to remove impurities; drain and set aside.
2. Remove the bitter green core from each ginkgo nut.
3. Rinse and briefly soak the euryale seeds.
4. Clean the pork tripe thoroughly (see tips below — this step matters).
5. Place all ingredients into a pot with 3 L of water.
6. Bring to a boil, then reduce to a simmer and cook for 2 hours.
7. Serve the soup and eat the ingredients together.

Nourilo’s Tips

Cleaning pork tripe is the part that puts younger cooks off, but it is worth the effort. First, trim away any visible fat. Then turn the tripe inside out and scrub it vigorously with salt and cornstarch — this combination draws out odour and slime. After scrubbing, soak in 1 tablespoon of rice vinegar for 15 minutes, then rinse thoroughly with clean water and blanch in boiling water before use. Done this way, the finished soup will have absolutely no off smell. This soup suits the whole family and is also considered beneficial for people recovering from stroke.