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Spicy Lotus Seed and Pork Tripe Soup Recipe

Ingredients with Measurements:
- 1 lb pork tripe, cleaned and sliced
- 1 cup lotus seeds, soaked overnight
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp Sichuan peppercorns
- 2 tbsp chili bean paste
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sugar
- Salt and pepper to taste
- Green onions and cilantro for garnish

Special equipment needed:
- None

Step-by-step instructions:
1. In a pot, blanch the pork tripe in boiling water for 5 minutes. Drain and set aside.
2. In a separate pot, heat up some oil and stir-fry the onion, garlic, ginger, and Sichuan peppercorns until fragrant.
3. Add the pork tripe and chili bean paste, and stir-fry for another 2 minutes.
4. Pour in the chicken broth, soy sauce, rice wine, and sugar. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 1 hour.
6. Add the lotus seeds and continue to simmer for another 30 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with green onions and cilantro.


- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g

Substitutions for ingredients:
- Pork tripe can be substituted with beef tripe or chicken gizzards.
- Lotus seeds can be substituted with peanuts or chestnuts.
- Chili bean paste can be substituted with any spicy bean paste or hot sauce.

Variations:
- Add some sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add some noodles or rice to make it a more filling meal.

Tips and tricks:
- Soak the lotus seeds overnight to ensure they are fully hydrated and cook evenly.
- Blanching the pork tripe before cooking helps to remove any unwanted flavors and odors.
- Adjust the amount of chili bean paste to your desired level of spiciness.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup on the stovetop over low heat until heated through.

Presentation ideas:
- Serve the soup in individual bowls and garnish with green onions and cilantro.

Garnishes:
- Green onions and cilantro

Pairings:
- Serve with steamed rice or crusty bread.

Suggested side dishes:
- Steamed vegetables or a simple salad.

Troubleshooting advice:
- If the soup is too spicy, add more chicken broth or water to dilute the spiciness.
- If the lotus seeds are still hard after cooking, simmer for an additional 10-15 minutes until they are tender.

Food safety advice:
- Make sure to clean and cook the pork tripe thoroughly to avoid any foodborne illnesses.

Food history:
- This soup is a popular dish in Sichuan cuisine, known for its bold and spicy flavors.

Flavor profiles:
- Spicy, savory, and slightly sweet.

Serving suggestions:
- Serve hot as a comforting meal on a cold day.

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Taste: Spicy, Savory, Umami, Herby, Earthy