Ingredients
2500 g (about 5.5 lbs) each of lamb omasum (the third stomach chamber) and chicken broth.
Seasonings
15 g scallion segments, 15 g ginger pieces, 10 g shredded scallion, 10 g chicken fat, 10 g shrimp paste, 10 g cooking wine, 5 g salt, 5 g MSG, 5 g shredded ginger, 10 Sichuan peppercorns.
Instructions
1. First, blanch the lamb tripe in 80°C (176°F) hot water, then remove and rub off the black membrane by hand. After washing, place it in a pot of boiling water with scallion segments, ginger pieces, and Sichuan peppercorns. Simmer over low heat for about 3 hours until tender, then remove. Pick off any fat and impurities from the tripe, rinse thoroughly with warm water, cut into triangular pieces, boil for 1 minute in fresh water, then drain.
2. Place the tripe pieces in a clay pot, add chicken broth, and bring to a boil over high heat. Skim off any foam, then add shredded scallions, MSG, cooking wine, and salt. Once the soup comes to a rolling boil, reduce to low heat and simmer for 5 minutes. Drizzle with chicken fat and garnish with shredded scallions and cilantro segments. Serve shrimp paste in a small bowl alongside the clay pot tripe. This dish is tender, fresh, and lightly fragrant, with a clean and refreshing taste.