Pig's organ soup

Pig's organ soup

Type	Soup
Place of origin	Malaysia, Singapore
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 Malaysian and Singaporean soup that is made from pork offal. The dish is a clear soup, served with other optional side dishes as well as rice.

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.^[1]

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

References

1. GoodFood.SG (BETA). "Pig Organ Soup in Singapore Food Guide & Restaurant Directory :: GoodFood.SG (BETA)". GoodFood.SG. Archived from the original on 2012-08-22. Retrieved 2013-03-01.