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
- 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.
- Place garlic and peppercorns in a small herb bag. Secure tightly with a string.
- Place bag, Szechuan vegetables in the inner pot of the Thermal Cooker together with water. Bring to boil.
- 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.
- 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|