Well, Ben has been bugging me for soup for the past few days. He has this craving for soup once in a while.
So, I made him one of his favourite soup, Pig Stomach Pepper Soup. This is a very simple soup with only 5 ingredients.
This is a spicy soup as it uses a lot of whole white peppers.
Ingredients
- 1 pig stomach
- 1 chicken carcass (I used a leftover from a roast chicken which I left in the freezer)
- 1 whole bulb of garlic
- a handful of white pepper, depending on how spicy you like it.
- salt to taste
Click on the link below for instructions.
Instructions
 Bring a pot of water to a boil. Blanch the pig stomach in the boiling water for a few minutes. This will remove the cloudiness from the soup. |
 In another pot, bring 6 to 8 cups of water to a boil. Once the water comes to a boil, add in the chicken carcass or any other bones, whole garlic bulb and a small handful of whole white peppers. |
 Once the pig stomach is blanched, transfer them to the soup pot. Bring the soup back to a boil and turn down to heat to simmer for 2 hours. Add salt to taste. |
sounds gross… maybe it’s good,but it sounds/looks gross
i think it sounds yummy, especially with the white pepper. my mom used to make pig intestine soup with peanuts — and it’s one of my favorites!
Hi Carrie: I know it sounded and LOOKED gross. It’s one of the “weird” food that chinese likes. Really, it tastes not bad. The meat is chewy and the soup is, well, “peppery”. Great for a cold day.
Hi Ellen: I have never tried using peanuts. We, for some reason, just don’t fancy peanuts in soup although Ben’s mum makes them quite often.
Gross? Not anymore than hot dogs…
Excellent answer Sally! 🙂
lol, in nigeria, we have a dish that looks just about the same, but its called just peppersoup, that sh*t can make you sweat more than a day in the gym, but its ever so tasty, lol am actually having some right now..
I had soup like this before. I didn’t like it because it tastes too much like pig fat. I’m sure other people would like it.
Growing up, this was one of my favourite soups! You should actually get a clearer soup than this. My mother’s version has even less ingredients: chicken carcass (fresh), pork shin and pork stomach into which a generous amount (1/4 cup) of white peppers corns have been sewn in (nowadays, i just close the opening shut with a metal skewer). First boil carcass and shin in enough water to cover plus and 1″. Skim off foam and impurities, Then add a very well wiped-down pork stomach already containing the white peppercorns inside together with 2 tbsp of white peppercorn in cheesecloth bundle to flavour the stock pot. Bring everything to a boil and then simmmer gently for 2 1/2 – 3 hours. Adjust seasoning before extinguishing flame. Let everything cool down. Then, fish out pig stomach and cut into finger sized strips. Strain broth and remove as much fat as you can. Then reheat together with pig stomach but do not boil. Serve with garnish of cilantro and spring onion.
Suanne, I hope you don’t mind my sharing but I think more people should give this delicious soup a try.