Crush peppercorns briefly, stuff into pig's stomach, together with tong kwai. Wash chicken eet and pork ribs. Blanch pork ribs in boiling water for 2-3 minutes. Remove and set aside.
Boil water, add pig's stomach and bring to a boil again. Reduce the heat and simmer until pig's stomach is tender. Remove pig's stomach and cut into slices.
To the remaining soup, add pork ribs and chicken feet and bring to a boil for 30 minutes or until meat is tender. Add pig's stomach to the soup and boil for another 10-15 minutes. Add salt to taste. Serve immediately.