• Prep Time 30 minutes
  • Cook Time 110 minutes
  • Serving For 4 People
  • Difficulty Easy, Normal

Recipe Ingredient

  • 1 cleaned pig tripe
  • 1/2 chicken, chopped into bite-sized pieces
  • 150g gingko nuts, shelled and skinned
  • 1 can button mushrooms, halved
  • 4–5 cloves garlic, keep whole with skins intact
  • 1 tbsp white peppercorns, mashed lightly
  • 10 water chestnuts, halved
  • 3 litres hot water
  • 1/2 tsp salt or to taste
  • 1 tsp chicken stock granules


  1. Cut tripe into thick strips. (ready-cleaned ones are available from the butcher.)
  2. Put chicken, tripe, garlic, peppercorns and gingko nuts into a deep pot. Bring to a boil, then reduce heat and simmer, covered, over a gentle flame for one hour to 90 minutes or until the tripe is tender.
  3. Add water chestnuts and button mushrooms, and boil for 10–15 minutes. Add seasoning and serve the soup hot.
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