Suide Lamb Offal Stew

Suide Lamb Offal Stew

　　The main ingredients of lamb offal stew are sheep’s internal organs and authentic Shaanbei potato noodles. The broth is rich and fragrant, made from strong sheep bone stock, yet it only costs 3 yuan. The stewed lamb offal has a unique flavor. Its preparation method is as follows: the sheep’s internal organs and head/hoof meat are carefully rinsed, then boiled in hot water until cooked and removed, and sliced into shreds. The original broth is used to cook the shredded offal, with added scallions, ginger, minced garlic, red chili oil, MSG, and cilantro to make the stewed lamb offal. The red color comes from the chili oil, the green from the scallions and cilantro, and beneath the oily layer is the milky-white savory broth. Take a sip of the rich broth and a bite of the offal — it's not gamey or greasy, but full of deep, mellow flavors.

　　People in northern Shaanxi eat sheep, using the tender and juicy meat from the front and rear shoulders mostly for stewed lamb or lamb noodle soup. The sheep’s head, hooves, stomach, lungs, and other parts (commonly called “offal”) are not discarded either. The sheep’s head and hooves are stewed until tender and can be eaten on their own, offering a uniquely delicious taste. Sheep head meat can also be chopped together with boiled sheep stomach, liver, and other parts, then simmered in broth — this dish is commonly known as lamb offal stew and is one of the famous snacks of northern Shaanxi. There’s a saying that eating lamb offal stew is an expression of anger or cursing someone. It’s common to hear parents scolding mischievous children: “If you keep acting up, just you wait, I’ll eat your lamb offal stew!” When neighbors quarrel, they often threaten each other: “Don’t think you’re so tough — just you wait, I’ll come eat your lamb offal stew!” This kind of “lamb offal stew” sure isn’t something you’d want to eat.