Mutton Offal Soup

Mutton Offal Soup

　　Yan’an offers a wide variety of delicious foods, and mutton offal soup is one of the distinctive Han Chinese snacks in the region. Alongside dishes like “potato rub rub,” Ganquan tofu, and Zichang pancakes, mutton offal soup is a must-try. This simple yet flavorful soup is made by simmering mutton, lamb offal, and seasonings. The ingredients and preparation method are very straightforward. Locals, wrapped in sheepskin towels, squat together holding steaming bowls of the fragrant soup — an utterly delightful experience.

　　Main Ingredients: 200g sheep tripe, 200g sheep large intestine (chitterlings), 200g mutton (fat and lean mix)

　　Secondary Ingredients: 100g sheep heart

　　Seasonings: 15g green onion, 10g ginger, 5g Sichuan peppercorn, 10g star anise, 20g cilantro, 3g salt, 50g shrimp oil, 100g sesame paste, 2g MSG

　　Preparation Method:

　　1. Wash the fresh sheep tripe, remove excess fat, then briefly blanch it in water that is about to boil. Remove and scrape off any remaining hair on the tripe using a knife on a cutting board, then rinse and set aside. Thoroughly clean the sheep large intestine, turn it inside out using chopsticks, coil it up, and tie with string. Rinse the sheep heart and set aside.

　　2. Put all the prepared sheep tripe, intestine, and heart into boiling water to parboil, skimming off any blood foam. Remove and rinse again.

　　3. Change the water in the pot and bring it to a boil. Add the sheep tripe, intestine, heart, along with sliced green onions, ginger slices, Sichuan peppercorn, star anise, and salt. Bring to a rolling boil, then reduce heat to low and simmer for over two hours until everything is very tender. Remove the ingredients and reserve the broth.

　　4. Cut the sheep tripe into 3cm-long strips, slice the sheep large intestine into inch-long sections, dice the lamb loin into domino-sized cubes, cut the sheep heart into thick slices, and chop the cilantro into fine pieces for garnish.

　　5. In a soup pot, bring 500g of the reserved broth to a boil, add the prepared main ingredients, bring back to a boil, skim off any foam, add MSG, and ladle into bowls. Serve with chopped cilantro, sesame paste, and shrimp oil on the side.

　　Tips for Making Yan’an’s Mutton Offal Soup:

　　The finished mutton offal soup should be white in color and rich in flavor. Though it has a strong taste, it should still feel refreshing and not greasy. That’s how you know it’s done right.