Peppery Pig Stomach Soup (猪肚汤)

One of my mum’s recent act of love was to clean a pig stomach and pack it for me to bring back to Mumbai to make pig stomach soup. Cleaning it is the toughest part and I really appreciate her doing it for me. :) Noob Cook has an excellent step-by-step instructions on how to clean it. It’s exactly the way my mum does it, so it must be good. :D

I would have cooked the soup the way my mummy does – with pork bones and canned button mushrooms. But given the limitations here, I have replaced them with chicken bones and fresh button mushrooms instead.

So here’s my peppery pig stomach soup – done in the style of my Hokkien mother. 


Prep 30 mins

Cook 2 hours

Serves 3-4 bowls


(a) 330g pig stomach, whole

(b) 650g chicken bones, trimmed of fats and skin, blanced with boiling water and rinsed under cold water to remove the scum

(c) 2 tbsp white peppercorns, dry-roasted, slightly crushed and placed into a dashi bag

(d) 2 tbsp dried scallops, briefly rinsed

(e) 1 whole garlic bulb (with skin)

(f) 1 large piece of ginger, peeled and smashed

(g) 2 litres of water

(h) 200g fresh mushrooms, halved

(i) Salt, to taste

  1. Place ingredients (a) to (g) in a large soup pot and bring to boil.
  2. Keep it on a rolling boil for 2 hours. Top up water from time to time.
  3. After 2 hours, pig stomach should be soft (a chopstick should poke through easily). Remove from pot and cut it into small pieces/strips.
  4. Filter the stock to remove all the debris
  5. Return sliced pig stomach to boiling stock, add (h) and cook for another 2 minutes.
  6. Add salt to taste (soup should already be slightly salty from the dried scallops).


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