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Thursday, June 23, 2016


This is my family recipe for Pig Tripe Soup [Too Thor Th'ng].  A version very near to my mum's 'agak-agak' recipe but I have modified a little.  Have been cooking this dish for years but so far haven't shared the recipe.  Usually, I used a big pot to cook this soup at my mother in-law's place and it is not convenient to take photos on the procedures there to share them here.  None in her family [except my hubby] knows that I have a food blog.
Recently, with some ingredients available in my own kitchen, I prepared this dish using the Thermal Cooker.  I am very happy with the outcome.  The soup tastes as good, it is clear and the ingredients are just tender.   You can cook this in a soup pot which requires a longer cooking time over the stove.
I cooked this soup last week for my nephew's wedding eve [ancestor veneration].  I replaced the chicken with pig trotter.  It is good too.
1 small pig tripe - cut slantwise bite size pieces*
2 large chicken whole legs - fats and some skin removed - cut bite size pieces
1 can button or straw mushrooms - halved
10 waterchestnuts - peeled and halved
100 gm Gingko nuts - click here on how to prepare
1 bulb Szechuan preserved vegetable [Zha cai] - rinsed, soaked and sliced
5 cloves garlic with skin - keep whole
1 tbsp white peppercorns - lightly crushed
2.5 - 3 litres water
1 tsp salt to taste [depends on the Zha cai]
1 tsp chicken stock granules
  1. After cleaning the pig tripe, boil it in a big pot of water together with some garlic until just tender.   Remove, rinse well and cut slantwise bite size pieces.
  2. Place garlic and peppercorns in a small herb bag.  Secure tightly with a string.
  3. Place bag, Szechuan vegetables in the inner pot of the Thermal Cooker together with water.  Bring to boil.
  4. Add in the pig tripe bring to boil for 10 minutes.  Add in chicken and remaining ingredients, bring to boil for another 10 minutes.  Add seasoning to taste.
  5. Cover pot with lid and transfer to outer pot.  Close the lid and leave to cook in the Thermal Cooker for 1-2 hours or until meat is tender.
Soup before transferring to outer pot of cooker
Soup is ready after 1-2 hours in the Thermal Cooker


Phong Hong said...

Yes! Yes! Thank you for the recipe, Kimmy. I have been wanting to cook this too thor thng for my partner. He is from Penang and as I understand it, too thor thng is a big thing during celebrations.

Kimmy said...

Hi Phong Hong, sorry for the delay but please bear in mind that there are various versions cooked according to individual family's preference. Do check with your partner for his family version, hehehe! Mine is rather simplified.

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