China - thick soup
Moh Thong Leung (Brass Pot)

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  • Ingredients

  • 1 lb (454 grms) tripe1
  • ½ lbs(680) grms) shin of beef
  • 12 oz(340grm) tin bamboo shoots
  • large stock cube
  • 3 teas cornflour
  • coriander leaves
  • Method

  • Trim tripe and slice finely
  • Trim beef and slice
  • Cover meat with water and boil gently for 2hrs
  • .Cool and skim off any fatDrain and slice the bamboo shoots into matchstick shapes
  • Add to pot and simmer a further hour
  • Taste and add stock cubes as needed
  • Thicken with cornflour mixed with water


Source: South East Asian Food, Rosemary Brissenden

Serving suggestions
Serve in a tureen and sprinkle with corianderOffer side dishes of fish sauce, fresh chilli in Vinegar and fried garlic