Goat Tripe Soup

Goat Tripe Soup

　　Goat Tripe Soup is one of the finest dishes of the Miao ethnic group in Longlin Various Nationalities Autonomous County. Drinking Goat Tripe Soup regularly helps to ward off cold and heat, soothe the stomach and nourish the liver, benefit the heart and kidneys, eliminate fatigue, and promote health and longevity. As for the origin of Goat Tripe Soup, legend has it that in ancient times, there was a Miao family living high in the mountains. The household consisted of a father and his two sons. During a time of famine, the father passed away. To repay their father’s kindness, the two brothers slaughtered a goat for his funeral. However, due to drought and water scarcity, they were unable to clean the goat’s internal organs. After discussing it, the brothers decided to conserve water by scraping off the feces and urine from the goat’s stomach and intestines. They chopped up the goat fat, blood, lungs, liver, intestines, and stomach together, cooked them in one pot, and then added bile juice from the goat. They invited the elders and fellow villagers who had helped with the funeral to eat it. Among them were several elderly people who had been ill. After eating the Goat Tripe Soup, their illnesses disappeared and they recovered. From this, they concluded that in spring, goats eat various tender grasses and leaves, which act as medicine. When sick people ate the Goat Tripe Soup, it cured their ailments. Since then, the curative properties of Goat Tripe Soup have spread among the Miao people.

　　The way to prepare Goat Tripe Soup is as follows: when slaughtering the goat, cook the goat blood, intestines, stomach, lungs, liver, and tendons, then slice them thinly. Place them in pre-prepared broth and heat the mixture in a pot until it boils. Next, cut open the gallbladder and slowly drip the bile into the soup while stirring in the pot. Continue mixing until the soup turns a slight sky blue and a rich aroma wafts up — it is then ready to eat. Because Goat Tripe Soup is not only a delicious dish but also serves a medicinal function, it has remained popular among people and is often served to welcome guests from afar.