Lamb Offal Soup
A steaming bowl of lamb offal soup with tender tripe and creamy liver, rich and aromatic, perfect for winter warming.
Ingredients
9 items- Lamb offal (tripe, liver, heart, lungs) 500g
- Ginger 1 piece (30g)
- Spring onion 1 stalk
- Cooking wine 2 tbsp
- Salt 1.5 tsp
- White pepper 1 tsp
- Cilantro to taste
- Green onion to taste
- Sesame oil 1 tsp
Nutrition
Steps （5 steps）
Clean 500g lamb offal thoroughly; rub the tripe with salt to remove slime, cut other parts into pieces. Soak in cold water for 30 minutes to remove blood.
Place offal in a pot with cold water, add ginger, spring onion, and 2 tbsp cooking wine. Bring to a boil over high heat, skim off foam, cook for 3 minutes, then drain and rinse with warm water.
Transfer offal to a clay pot, add enough boiling water (about 2L), ginger, spring onion, and 1 tbsp cooking wine. Bring to a boil again, then reduce to low heat and simmer for 90 minutes until the offal is tender and can be easily pierced with chopsticks.
Remove ginger and spring onion, add 1.5 tsp salt and 1 tsp white pepper, stir to combine. Cook for 2 minutes to meld flavors.
Ladle the soup into bowls, garnish with chopped cilantro and green onion, drizzle a few drops of sesame oil, and serve hot.
Tips
Thoroughly clean the offal to remove any gamey smell. Blanching helps clarify the broth. Adjust simmering time based on your preference for tenderness. Add salt at the end to prevent the meat from becoming tough.
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