Pig's organ soup

Pig's organ soup
Type Soup
Place of origin China
Region or state Chaozhou
Main ingredients Pig offal (liver, heart, intestines, stomach, tongue, blood cubes, pork meat, vegetables, Chinese lettuce onion leaves, pepper
Cookbook: Pig's organ soup  Media: Pig's organ soup

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 Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear soup, served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper.[1][2] 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

References

  1. ↑ GoodFood.SG (BETA). "Pig Organ Soup in Singapore Food Guide & Restaurant Directory :: GoodFood.SG (BETA)". GoodFood.SG. Retrieved 2013-03-01.
  2. ↑ "Pig's Organ Soup". Lifestylewiki.com. 2012-01-07. Retrieved 2013-03-01.


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