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Ingredients: 1 pig’s tripe 1/2 chicken, cut to pieces 20 gingko nuts, blanched 2 tbsp white pepercorns, crushed 2 litres water 1 tsp salt, or to taste Method: 1. Wash inside and outside of pig’s tripe with a handful of salt and 5 to 6 pieces of cut limes. Wash till it is no longer slimy to the touch. Drain. Blanch with boiling water and repeat process with salt and limes. When done, blanch again with boiling water and drain. 2. Bring 2 litres of water to a boil. Add in the pig’s tripe and crushed peppercorns. Cover and simmer for 1 to 11/2 hour till tripe is tender. Add in chicken and simmer for another 1/2 hour or till chicken is tender. 3. Remove tripe and cut into bit-sized pieces. Return tripe slices to the soup and add in the gingko nuts. Boil for another 10-15 minutes. 4. Season with salt to taste.
Recipe courtesy of Rose’s Kitchen.