Rinse the pork tripe under running water. Scrape off any impurities with a knife. Rub the tripe thoroughly with flour and cornstarch, scrubbing both inside and outside. Rinse repeatedly until the tripe is clean and free of odor.
Place the cleaned pork tripe and pork bones in a large pot with enough cold water to cover. Add green onions, some sliced ginger, and cooking wine. Bring to a boil, then blanch for 5-10 minutes to remove impurities. Remove the tripe and bones, rinse them under cold water, and drain.
Gently crush the whole white peppercorns in a mortar and pestle or with the back of a knife. Alternatively, you can put them in a small spice bag.
Place the blanched pork tripe and pork bones in a clean large pot. Add the crushed white peppercorns and remaining sliced ginger. Pour in enough water to cover all ingredients generously (about 2.5-3 liters). Bring to a rolling boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the pork tripe is very tender.
Once the pork tripe is tender, remove it from the pot and slice it into bite-sized pieces. Return the sliced tripe to the soup. Season the soup with salt to taste. Serve hot.
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