Tripe Stewed in Mushroom Soup Materials: 200g tripe 50g mushrooms soaked in water 12 pea shoots 500g chicken soup Preparations: 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.