China · Chinese

Kelp and pork-tripe soup

A clear, lightly milky soup of shredded pre-cooked pork tripe with kelp strips. A common autumn-winter banquet soup. Public reference · home adaptation, not a historical original.

60 minutes · 4 servings · Moderate

Kelp and pork-tripe soup

Public reference · Home adaptation Pork tripe and kelp together are common across Jiangsu, Zhejiang and Chaoshan home and banquet cooking; kelp supplies iodine and fibre, tripe is considered warming. The Manchu–Han banquet version slices them thin for a soup-course presentation, distinct from the rustic whole-piece home style. Uses pre-cooked pork tripe to keep home steps realistic; raw tripe would add ~2 hours of pre-cooking outside this timing. Salt, white pepper and simmer length are set for 4. Kelp turns slimy if cooked too long — keep under 30 minutes. Contains pork and alcohol from rice wine. Pork tripe is high in cholesterol — limit intake for hyperlipidaemia. 百度健康：海带能和猪肚一起炖吗 — Compatibility and common braising steps for kelp with pork tripe; therapeutic claims excluded. https://health.baidu.com/m/detail/ar_5991528952201169772 pskxn.com：小肚海带汤 — Home-cooking reference for pork bladder with kelp and white radish. https://pskxn.com/article/GN53ExDl/ FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C centre temperature guideline for pork products. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.

Ingredients

  • pre-cooked pork tripe (smoked or boiled)300 g
  • dried kelp strips, soaked60 g
  • ginger10 g
  • scallion15 g
  • Shaoxing rice wine10 ml
  • white pepper powder1 g
  • salt2 g
  • drinking water1200 ml

Directions

  1. 1

    Cut pre-cooked tripe into thick strips. Soak dried kelp strips in cold water for about 30 minutes, rinse well and drain. Slice ginger and cut scallion into sections.

  2. 2

    Place tripe strips and ginger in a pot with cold water, bring to a boil and skim off foam, then add rice wine and scallion.

  3. 3

    Simmer gently for about 25 minutes until the tripe is fully soft.

  4. 4

    Add kelp strips and simmer about 8 minutes, leaving the lid slightly ajar to keep the broth clear. Finish with salt, white pepper and scallion.

  5. 5

    Serve hot in 4 bowls. Raw tripe handling (about 2 hours of cleaning and pre-cooking) is outside this version's timing.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.