Stuffed Pigeon in Pig’s Tripe

Stuffed Pigeon in Pig’s Tripe

　　【Flavor Characteristics】

　　1. “Stuffed Pigeon in Pig’s Tripe” is a traditional famous dish from Longchuan County in the Hakka region, locally known as “General Pecking at Stone.” The pigeon is stuffed inside the pig’s tripe, but its head sticks out through a small hole. When cooked, it blends seamlessly with the tripe, resembling a stone pecker from the Stone Age. The presentation is rustic and natural. The pigeon is tender, and the tripe is crispy and fragrant—offering a unique culinary delight.

　　2. Pigeon meat is salty, mild, and non-toxic; it nourishes essence and regulates qi. According to the Jiayou Herbal, “Those who suffer from long-term scabies will be cured immediately upon eating it.” It also helps relieve excessive thirst, soreness in the waist and legs, as well as various sores, scabies, skin rashes, and vitiligo.

　　【Ingredients】

　　1 pig’s tripe (1000g), 10g ginkgo nuts, 1 pigeon, 10 peppercorns, 15g soaked dried mushrooms, 10g salt, 25g coix seeds, 25g MSG, 20 peppercorn berries, 1000g second broth, 10g scallops, 25g peanut oil.

　　【Cooking Method】

　　1. Shell the ginkgo nuts; roast the peppercorns over charcoal until fragrant, then grind them. Clean the pigeon, make an incision along its back, and remove the internal organs.

　　2. Clean the pig’s tripe, blanch it briefly in boiling water, scrape off the white membrane, and make a small hole in the tripe wall. Place the ginkgo nuts, peppercorns, peppercorn berries, scallops, coix seeds, soaked dried mushrooms, salt, and pigeon inside the tripe, leaving the pigeon’s head sticking out of the small hole. Secure the opening tightly with water plants. Place the stuffed tripe in a soup basin, add the second broth and peanut oil, then steam for about 3 hours until soft and tender. Remove and season the broth with MSG before serving.

　　【Key Techniques】

　　1. Rub the pig’s tripe gently with a little salt and vinegar, then rinse thoroughly with water to ensure the final dish is fragrant without any unpleasant smell.

　　2. The pig’s tripe requires long cooking time. Steam over high heat for over 3 hours to achieve a tender and delicious texture.