Guangdong Pork Tripe and Chicken Soup

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A classic Cantonese home-style soup from Guangdong province, featuring pork tripe slowly simmered with chicken, ginger, and white peppercorns for a deeply savory, restorative broth. The tripe is gently cleaned, sometimes stuffed, and cooked low and slow until silky and tender.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 3 gCarbs
• 0.5 gFiber
• 1 gSugar
• 42 gProtein
• 720 mgSodium
• 520 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 60 mcgVitamin A

Ingredients

For cleaning the tripe

• 2 lbs (900 g) pork honeycomb tripe, fresh
• 1/4 cup coarse salt
• 1/4 cup rice flour or all-purpose flour
• 2 tablespoons white vinegar

For the soup

• 3 lbs (1.4 kg) bone-in chicken pieces (a small whole chicken, cut up, works well)
• 10 slices fresh ginger, smashed
• 1 tablespoon whole white peppercorns, lightly crushed
• 3 tablespoons Shaoxing wine
• 12 cups (2.8 L) cold water
• 2 tablespoons dried goji berries, rinsed
• 1 teaspoon salt, plus more to taste
• 3 scallions, cut into 2-inch lengths
• 1 small handful dried longan (optional)

Directions

1. Rinse the tripe under cold water, then rub vigorously with salt, flour, and vinegar for 5-7 minutes to remove odor and slime. Rinse thoroughly, repeat once more, then blanch in boiling water for 3 minutes. Drain and rinse again.
2. Optional traditional step: stuff the chicken pieces inside the cleaned tripe, then sew or tie the opening shut with kitchen twine. Otherwise, simply combine tripe and chicken in the pot.
3. Place the tripe (stuffed or not) and chicken in a large stockpot. Add cold water, smashed ginger, white peppercorns, and Shaoxing wine. Bring to a boil over high heat, skimming off any gray foam that rises to the surface.
4. Reduce heat to the lowest possible simmer, partially cover, and cook gently for 2 to 2 1/2 hours, until the tripe is fork-tender and the broth turns milky-white. Do not boil rapidly or the tripe will turn rubbery.
5. Carefully lift out the tripe and chicken, let cool for 10 minutes, then slice the tripe into 1/4-inch strips and chop the chicken into bite-size pieces, discarding bones.
6. Strain the broth into a clean pot, season with salt, and bring back to a gentle simmer. Add goji berries, dried longan (if using), and scallions; simmer 2 more minutes.
7. Return the sliced tripe and chicken to the broth to warm through, taste and adjust seasoning, and serve hot in deep bowls with the milky broth.

Cook’s Notes

• Always simmer tripe gently; a hard boil toughens the proteins and gives a rubbery texture.
• Honeycomb tripe is preferred for this dish because it holds flavor and stays tender longer than smooth tripe.
• The white peppercorns are key to the authentic Cantonese flavor; do not substitute black pepper.
• For an even richer broth, add a small piece of ginger wrapped in cheesecloth so the broth stays clear while still absorbing aroma.
• Leftover broth keeps refrigerated for 3 days and actually tastes better the next day once the flavors meld.

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