Tripe Soup

Tripe Soup

　　Tripe Soup is a well-known winter breakfast staple in Xining, Qinghai, and the eastern agricultural areas.

　　“Tripe” refers to boiled parts of cattle or sheep, including the head, heart, lungs, intestines, stomach, and hooves.

　　Late autumn to early winter is the season for slaughtering livestock for winter storage, and tripe becomes widely available. In Xining, tripe soup shops mostly operate in the early winter mornings, hanging up red paper lanterns around dawn to attract customers. Eating tripe soup is best done early in the morning, as there are three advantages: “a full variety of tripe, rich clear broth, and health benefits that help resist the cold, keep you warm, and promote longevity.” A full variety means all five internal organs, heads, and hooves of the livestock are available — the tenderness of the “tendons,” the delicacy of the “tongue,” the tenderness of the “head meat,” the crispness of the “stomach,” and the softness of the “intestines.” You can choose your favorite parts based on your preference. The rich clear broth means the original soup has little added water. Getting up early is also a form of exercise, and combined with the nourishing effects of tripe soup, it can indeed contribute to a longer life. A bowl of tripe soup with bread in the early morning instantly warms the heart and fills the stomach, while also helping you resist hunger and cold. It’s a dish that never gets old and is loved by both young and old. The Hui people meticulously clean and prepare the cattle and sheep tripe, and their cooking techniques are unique. When served, the seasoning is just right, with no off-putting smell from the internal organs.