He Xiang Du Tang, a warming soup from our family kitchen
Fennel seeds and fo-ti root, simmered low and slow with pork stomach or beef tripe for one to two hours. Simple ingredients, patient cooking, and a bowl of broth that warms you from the inside out.
An old family recipe that asks for little more than patience
This home-style recipe first appeared in the book The Wisdom of Eating at Home and has been passed along by word of mouth ever since. There is nothing complicated about it — just a few everyday ingredients and time.
These days, beef tripe is an easy choice: the broth turns out richer and the texture heartier. Gather the family, ladle out steaming bowls, and enjoy.
Simple ingredients, cold water, a low flame and no seasoning — that is the whole secret of this old soup.
Three main ingredients, nothing fancy
- Fennel seeds 30 g
- Fo-ti root (Polygonum multiflorum) 60 g
- 1 pork stomach, or 500 g beef tripe
Four steps to a pot of good soup
Clean and fill
Scrub the pork stomach well, place the fennel seeds and fo-ti root inside, and sew it closed with cotton thread. Beef tripe can be sliced straight into the pot.
Start in cold water
Add everything to cold water and bring to a boil over high heat.
Simmer low and slow
Lower the heat and simmer for 1–2 hours. A little longer only makes it better, as the flavors slowly melt into the broth.
Serve it plain
Add no seasoning at all. Eat the meat, drink the broth; the fennel seeds stay in the pot.
A few small habits that make it easier
One stomach makes about two days of soup for the family. Simmer a fresh pot about once a week and take your time enjoying it.
Fo-ti root should not touch iron, so a clay or ceramic pot is the traditional choice.
While you are enjoying this soup, old recipes suggest setting radish aside for a while.
Always simmer fo-ti root long and slow with plenty of meat — never eat it on its own.
You can use processed fo-ti (the black-bean-cured type) instead for a gentler flavor.
White Pepper Tripe Soup
Ingredients: 1 pork stomach or 500 g beef tripe, 15 g white peppercorns, 3 slices of ginger, 3 red dates, 1 handful of goji berries
- 1. Add everything to cold water and simmer for 1–2 hours. Scrub the pork stomach with salt and flour, stuff the peppercorns inside, then simmer. Beef tripe can go straight in sliced.
- 2. Add the goji berries and salt to taste just before serving.
White pepper is a classic pantry spice — a few peppercorns change the aroma of a whole pot of soup, and they pair beautifully with fish and meat dishes too.
Please note
- This page shares a traditional family recipe for cultural and culinary purposes only. It is not medical advice.
- If you are pregnant, nursing, or managing a health condition, talk to a qualified professional before trying new foods.
- Adjust amounts to your own preference, and start with a small serving the first time.
Questions you may have
Why no seasoning in the pot?
This recipe is built on the flavors of the ingredients themselves. If you like, add a little salt to your own bowl at the table.
Pork stomach or beef tripe?
Either works. Pork stomach is the classic choice; beef tripe makes a richer broth with a firmer bite. Choose whichever is easier to find.
Can I substitute the fo-ti root?
If you find it too bitter, processed fo-ti offers a gentler flavor. Either way, always simmer it long and slow with plenty of meat.
Simmer a pot tonight
Simple ingredients, patient cooking, and one warm pot for the whole family.
Back to the recipeThis page is a traditional recipe shared for cultural and culinary purposes only and does not constitute medical advice. If you are pregnant, nursing, or managing a health condition, consult a qualified professional before trying new foods.