Soups
Ginkgo, Fox Nut, Peppercorn and Pork Tripe Soup
Traditionally warms the stomach, dispels cold and supports the kidneys
Why people make this soup
It is Christmas Eve, and the weather is still cold — hotpot is tempting but easily leaves you feeling “heaty,” so I thought I would buy some warming ingredients and make a soup that warms the stomach and dispels the cold instead. I still had ginkgo, fox nut, goji and white peppercorn in the cupboard, so I picked up a free-range chicken and some fresh pork tripe and added pickled mustard greens. It comes out delicious and nourishing, warms the spleen and stomach, supports the kidney qi and helps fend off the chill.
Who it suits / who should be cautious
- Suits young and old, especially those with a cold stomach, cold hands and feet, kidney-deficiency night-time urination, or excessive discharge.
- Ginkgo cores are mildly toxic — always remove them. For a specific concern, please see a doctor.
Why these ingredients (the food-therapy logic)
- Ginkgo nuts (bai guo): Traditionally associated with supporting frequent urination and discharge; cores must be removed.
- Fox nut (qian shi): Traditionally used to support the spleen and kidneys.
- White peppercorns (hu jiao li): Warming, traditionally used to warm the stomach and dispel cold.
- Pork tripe and free-range chicken: Savoury, warming bases that make the soup rich and nourishing.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Ginkgo nuts | 20 | shelled and de-cored |
| Fox nut | ~38 g | soaked, rinsed |
| White peppercorns | 1 tbsp | |
| Goji berries | 1 tbsp | soaked, rinsed |
| Ginger | 3 slices | |
| Pickled mustard greens | ~75 g | washed, cut into chunks |
| Pork tripe | 1 whole | scrubbed clean, blanched, cut |
| Free-range chicken | half | cleaned, cut into large pieces |
Method
- Shell and de-core the ginkgo. Soak and rinse the fox nut and goji. Wash and chunk the pickled mustard greens. Scrub the tripe clean, blanch and cut into chunks. Clean the chicken and cut into large pieces.
- Put everything into 8 bowls of water and simmer 2 hours until reduced to about 3–4 bowls. Serve.
Bro Niu’s tips
Scrub fresh pork tripe repeatedly with salt and flour (or cornflour), then blanch — the off smell disappears, and it stays delicious in the finished soup. If cleaning the tripe is too much trouble, use frozen pork tripe instead. Always remove the mildly toxic ginkgo cores before cooking.
Published December 24, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
