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Tripe Stewed in Mushroom Soup

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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.



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