Tripe Stewed in Mushroom Soup
50g mushrooms soaked in water
12 pea shoots
500g chicken soup
- Rinse the tripe, score with crisscross cuts then slice.
- Rinse the mushrooms, cut into thick slices, drop them in 500g chicken soup, bring to the boil, add pea shoots, salt and pepper, pour into a bowl, add 70g hot chicken oil.
- Quick boil the tripe, then add to the bowl.