Mesentery Soup with Dang Gui & Pepper Recipe

This Cantonese-inspired confinement mesentery soup is best to be consumed starting from second week of post-natal period. It cures neuralgia, rheumatism and cleanse the palate in between many greasy meals which are usually cooked with sesame oil and wine.

Cooking Tips : Blanch the mesentery and rib to discard the smell and to make a clear soup.

Ingredients :

• 1 piece pig's Mesentery

• 600g pork ribs

• 20g Angelica Sinensis slices (Dang Gui palm slices)

• 1 tbsp peppercorn

Method :

1. Sketch the inner cells of mesentery with knife to remove the sticky membrane, then sauté without oil in a dry wok to dry up the sticky membrane. Rub and wash with salt and flour repeatedly, then blanch in boiling water to discard the smell, and rinse with clean water. Blanch the ribs as well. (picture 2-4)

2. Crush peppercorn briefly and stuff inside mesentery with Dang Gui slices. (picture 5-6)

3. Boil ½ pot of water, put in all ingredients and simmer for 45 minutes until the mesentery is soften, then season with salt, and the dish is now ready to be served.

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