Bamboo Fungus Soup with Blanched Tripe

Bamboo Fungus Soup with Blanched Tripe

　　1. Soak the bamboo fungus in clean water to rehydrate, rinse, then split it lengthwise and slice it into large pieces with a straight knife. Blanch the slices in secondary stock until just cooked, remove and drain, then place them in a soup bowl. Clean the pork tripe, trim off the outer skin and fatty sinews, then score the inner side into a herringbone pattern with cuts about two-thirds the thickness of the tripe. Cut into 3.5 cm long, 1 cm wide pieces. Wash cilantro, scallions, and ginger, then mince. 2. Heat a wok over high heat, pour in 1000 ml of water, and when boiling, blanch the tripe pieces until half-cooked. Scoop them out with a strainer and place them in the bamboo fungus bowl along with the minced scallions and ginger. 3. Heat the wok again, pour in chicken broth, season with salt, MSG, and pepper, and bring to a boil. Skim off any foam, then quickly pour the broth over the bamboo fungus and tripe. Sprinkle with minced cilantro and drizzle with sesame oil to serve.