Kaifeng Sheep's Double Intestine

Kaifeng Sheep’s Double Intestine

　　“Sheep’s Double Intestine,” also called “Sheep’s Double Intestine Soup,” is one of the traditional Henan banquets. It is made by simmering sheep’s large and small intestines. According to “old-timers from Kaifeng,” in the past, most vendors selling sheep’s double intestine didn’t have fixed stalls but carried their wares around on shoulder poles, hawking them along the streets. The front of the pole held a small stove fueled by firewood, on top of which sat a small, deep pot for simmering the soup, while the back of the pole held pre-made broth, intestines, and bowls and chopsticks. It wasn’t until after the liberation that vendors selling sheep’s double intestine had fixed stalls.

　　Sheep’s Intestine Soup is a traditional snack from Kaifeng. There are various claims about when it was first created, but its culinary originator was indeed a poor helper at a local cattle and sheep slaughterhouse.

　　He would rise early and work late, hauling cattle and carrying sheep, laboring for the owner all day, and his reward was a basin of cattle and sheep offal. He would take it home, turn the large intestines inside out, cut open the small intestines, rinse and wash them—putting great effort into cleaning them thoroughly. After boiling them, he would set out the soup pot and bowls and chopsticks, and start hawking his wares on the streets at 3 a.m. For just one or two copper coins, customers could get a big bowl, with salt and chili powder as seasonings, and free refills of the soup. Because the boiling soup had a frost-like color, it was also called “sheep frost intestine.” The customers were all the poor folks who had to start work or school early in the morning. This new creation, Sheep’s Intestine Soup, like a small boat, leveraged its early hours and low price to become a new member of Kaifeng’s uniquely flavored snack family.

　　Kaifeng Sheep’s Intestine Soup, commonly known as Sheep’s Double Intestine or also called Sheep’s Frost Intestine, is highly nutritious and is especially favored by men. It was already being sold in the markets of Kaifeng during the Ming Dynasty and has thrived ever since. Its preparation method involves first cleaning the sheep’s large and small intestines, stuffing them with sheep’s blood, cooking them, then slicing them into half-inch lengths. These are then cooked together in a pot with fetal membrane sheep, sheep kidneys, and sheep intestines until the soup turns a blend of red, white, and green colors, richly aromatic without any gaminess, and the meat is tender and delicious. This soup is said to have the effects of warming and nourishing kidney yang, strengthening the body, and enhancing overall health. The famous crosstalk performer Ma Ji once tasted this delicacy in Kaifeng and praised it endlessly, playfully calling it the “best in the world.”

　　In recent years, those who drink sheep’s double intestine have particularly enjoyed eating “sheep’s outer kidney” and “sheep’s fetal membrane,” not only for their delicious taste but also for their medicinal value in “nourishing kidney essence.” “Sheep’s fetal membrane,” also called “fetal sac” or “afterbirth,” is considered in Traditional Chinese Medicine to be able to treat fatigue, weakness, and other conditions. “Sheep’s outer kidney,” also known as “sheep’s external kidney,” refers to the testicles of a sheep. Although it is considered a byproduct, it is rich in nutrients such as protein, fat, phosphorus, iron, calcium, vitamins, and carbohydrates. TCM believes it has the effects of greatly replenishing exhaustion, benefiting qi and supporting kidney function, warming the middle and soothing the lower body, expelling phlegm and promoting urination. It can be used for conditions such as kidney deficiency, impotence, frequent urination, bedwetting, soreness in the waist and knees, and tinnitus. It is a good yang-nourishing food. Fresh sheep’s outer kidney is white and shiny, elastic, plump, and has bright red blood vessels on the surface, with no mucus.

　　There is scientific basis for Sheep’s Intestine Soup treating stomach ailments. On July 12, 1997, the newspaper Southern Weekend published a special article by Dr. Lin Zanfeng, a biochemical engineering Ph.D. from the Massachusetts Institute of Technology in the United States, discussing the medical functions of sheep placenta extract. The article stated: “Using modern biological science, refining a five-month-old sheep placenta into sheep placenta extract is the development and application of the ancient formula Purple River Cart (human placenta). Sheep placenta extract, like the Purple River Cart, has miraculous effects. Scientific tests have proven that it can nourish qi and blood, support vitality and kidney function, eliminate fatigue, improve appetite, and enhance physical constitution.”

　　Sheep’s Double Intestine Preparation Method: First, clean the sheep’s large and small intestines, stuff them with sheep’s blood, cook them, then slice them into half-inch lengths. These are then cooked together in a pot with fetal membrane sheep, sheep kidneys, and sheep intestines until the soup turns a blend of red, white, and green colors, richly aromatic without any gaminess, and the meat is tender and delicious.