Pig's organ soup

Pig's organ soup

Type	Soup
Place of origin	Guangdong, China
Main ingredients	Pig offal (liver, heart, intestines, kidney, stomach, tongue, lungs, blood cubes, pork meat), vegetables, pork bones, meatballs, minced garlic, Chinese lettuce, Chinese parsley onion leaves, white pepper

Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) or chheng-thng (清湯), is a clear soup that is made from pork offal originating from Guangdong, China. It is a popular soup in the winter time, often served just with white rice or alongside a greater meal.

It has a light, salted taste with a warm, slightly spicy flavor from white peppercorns accompanying the pork stomach's mild offal flavor. When cooked, the organ is incredibly tender with a soft rubbery chew. You might find the outer lining to be firmer than the inner lining, depending on how long it was boiled for. Pig’s organ is described as having a creamy and umami taste, depending on how long its been boiled or cleaned.

It can be usually seen garnished with green onions or goji leaves.

Content and variations

Pork intestine with blood cake soup

The broth is boiled from a mix of offal including liver, heart, intestines, kidney, stomach, tongue, lungs, pig blood curd, as well as pork meat slices, strips of salted vegetables, meatballs, minced garlic, pork bones, celtuce, Chinese parsley and a sprinkle of chopped onion leaves and white pepper.

Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy sauce with chopped hot chili.

See also

• Sekba
• Pork blood soup
• List of Chinese soups
• List of soups