Lin Tang Offal Soup

Lin Tang Offal Soup

　　"Offal" refers to the boiled heads, hearts, lungs, intestines, stomachs, and hooves of cattle and sheep, commonly known as "variety meats." It is divided into two types: either "beef variety meats" or "beef offal soup," and "mutton variety meats" or "mutton offal soup." Offal soup is a soup made from these parts—after boiling the variety meats, seasonings such as spices and hawthorn are added, and the mixture is simmered over low heat until the intestines and stomachs become tender and are then removed. The heads and hooves are then continued to be cooked. The solidified fat that rises to the top (known as "melted fat") is skimmed off, and all the ingredients are set aside for later use. Dried chopped scallions, green coriander, and other seasonings are added to the soup. Offal soup has a rich aroma, is not greasy, and is nourishing. It can both strengthen the body and satisfy hunger, as well as help resist the cold.