Ingredients for Pig’s Offal Soup
Pig’s offal: 500g
White vinegar: 2 tablespoons
Salt: 1 tablespoon
Ginger: 1 small root (about 20g)
Lemongrass: 2 stalks
Kaffir lime leaves: 5-6 leaves
Water: 1.5 liters
How to Make Crispy Pig’s Offal
The key to making pig’s offal crispy, white, and fragrant is to boil it in a mixture of vinegar, lemongrass, ginger, and kaffir lime leaves. This combination not only eliminates any unpleasant odors but also helps maintain the offal’s natural crispness and appealing color.
Step 1: Prepare the pig’s offal
Rinse the offal under running water to remove any dirt. Next, rub the offal with 1 tablespoon of salt and 1 tablespoon of white vinegar for 5 minutes to eliminate any unpleasant odors and slimy substances.
Then, turn the offal inside out and scrape away any fatty membranes and remaining impurities. Rinse thoroughly with water several times, and then let the offal air dry.
Step 2: Prepare the boiling liquid
Bring 1.5 liters of water to a boil in a pot. Lightly crush the ginger and lemongrass, cut them into sections, and add them to the boiling water. Then, add 1 tablespoon of white vinegar and the kaffir lime leaves to the pot. The vinegar helps to whiten the offal, while the lemongrass, ginger, and kaffir lime leaves add a pleasant aroma. Simmer for 5 minutes to allow the ingredients to release their flavors.
Step 3: Boil the pig’s offal
Place the offal in the boiling liquid, ensuring that it is fully submerged. Boil over medium heat for about 20-25 minutes, depending on the thickness of the offal. Do not overboil to avoid making the offal tough.
During the boiling process, regularly skim off any foam that forms on the surface to ensure clearer broth and cleaner offal. To check if the offal is cooked, pierce it with a pair of chopsticks; if they go through easily and no pink liquid comes out, the offal is ready.
Step 4: Make the offal crispy
Prepare a bowl of ice-cold water (you can add a few ice cubes). After boiling, immediately plunge the offal into the ice water for 5-10 minutes. This step helps the offal contract, creating a crispy texture and preserving its white color. Then, remove the offal from the water, drain, and cut into thin slices.
Step 5: Presentation and serving
Arrange the offal on a plate and garnish with a few sprigs of Vietnamese coriander or scallions for a visually appealing presentation. You can serve this dish with a dipping sauce made of fish sauce, chili, garlic, and lime juice, or with a shrimp paste sauce mixed with chili and lime juice to enhance the flavor.
The boiled offal can be enjoyed with fresh herbs, green bananas, or cucumbers.
Tips:
Choose fresh pig’s offal with a light pink color and no strange odors to ensure the best quality.
Do not substitute vinegar with lime juice, as lime juice is not as effective in whitening the offal.
If you prefer a stronger aroma, you can add 1 teaspoon of white liquor to the boiling liquid.
Store any leftover boiled offal in the refrigerator, but it is best consumed on the same day to maintain its crispness.
Conclusion
With these simple steps and the secret ingredient combination of vinegar, lemongrass, ginger, and kaffir lime leaves, you can now enjoy delicious, crispy, and fragrant boiled pig’s offal. Impress your family and friends with this tasty treat!
Good luck, and bon appétit!
“The Perfect Pig’s Delicacy: A Tasty Treat”
The secret to boiling a plate of tripe that is not only tender but also crispy and white lies in the perfect balance of timing and temperature.
