Taiwanese🥣 Soups & stews

Four Herbs Pork Tripe and Spare Ribs Soup

Name: Four Herbs Pork Tripe and Spare Ribs Soup
Total time: 2 h 30 min
Cuisine: Taiwanese
Ingredients: 1 serving Pork tripe; 1 serving Pork small intestine; 250 g Spare ribs; 130 g Four herbal blend; 150-200 ml Rice wine (sake); 800 ml Cold water; 5-10 g White peppercorns; ~4-5 slices Ginger slices; 1000 ml Pork tripe and intestine broth; ~½ tsp Salt; ~1-2 tbsp Chinese angelica wine

⏱ 150 min

A traditional Taiwanese nourishing soup made with four herbal ingredients, pork tripe, and spare ribs. Known for helping reduce water retention and improve sleep quality, with a rich milky broth and excellent nutritional value.

Low-cal

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

好需要消水腫、改善睡眠品質。喝了這個「四神豬肚排骨湯」保證一覺到天亮！

Watch on YouTube

Ingredients

Pork tripeCan request butcher to clean and blanch1 serving
Pork small intestineCan request butcher to clean and blanch1 serving
Spare ribsCan use 600g ribs if no tripe or intestines250 g
Four herbal blendContains lotus seeds, poria, euryale, and Job's tears130 g
Rice wine (sake)Can also use cooking rice wine150-200 ml
Cold water800 ml
White peppercorns5-10 g
Ginger slicesTo taste

Steps

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1
Prepare pork tripe and intestines. Order pre-cleaned and blanched ones from the butcher if available, then rinse again thoroughly. Place uncut tripe and intestines in a pressure cooker with about 1400ml cold water, some cooking wine, and ginger slices for flavor. Cover with the pressure cooker lid and place the pressure valve on top. Bring to a boil over medium heat. Once the pressure valve shakes noticeably, reduce heat to low and maintain the shaking for 1-2 minutes (1 minute for firmer texture, 2 minutes for more tender), then turn off the heat.
2
After 40 minutes of cooling, if pressure hasn't released automatically, gently open the pressure valve manually to release remaining pressure. Wait for the pressure indicator to drop before opening the lid.
3
Rinse the four-herb blend twice and drain well. Place in a cast iron pot and add 150ml rice wine and 800ml cold water. Soak for about 30 minutes to allow the herbs to absorb the wine flavor. Cover and set aside.
4
While the pressure cooker is cooking the tripe, bring another pot of warm water to blanch the spare ribs. When the broth becomes foamy at the surface, remove the ribs and rinse them in clean warm water. Drain and set aside.
5
After opening the pressure cooker, rinse the cooked tripe and intestines under cold water to cool. Use scissors to cut the tripe into bite-sized pieces and the intestines into appropriate lengths. The meat has already shrunk significantly, so it won't shrink further during subsequent cooking.
6
Add the blanched ribs to the pot with the soaked four-herb blend and add 5-10g white peppercorns for flavor. Carefully skim off the thick layer of fat from the surface of the pork broth using a spoon—this fat layer should not be added to the herbal soup as it will make it greasy. Pour about 1000ml of the defatted broth into the pot, then add the cut pork tripe. Bring to a boil over medium heat, skim off any foam from the surface, then reduce to low heat, cover, and simmer for 40-45 minutes until the ribs become tender.
7
After simmering is complete, skim off any remaining fat from the surface to make the soup clearer. Add the cooked pork intestines and simmer for another 1-2 minutes to allow flavors to blend. Season with a small amount of salt (salt should be minimal as the four-herb blend helps reduce water retention).
8
When serving the soup in bowls, add Chinese angelica wine to taste according to preference. For children, add 1-2 angelica slices and simmer briefly instead to avoid alcohol.

Four Herbs Pork Tripe and Spare Ribs Soup

Ingredients

Steps

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