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Chinese Lamb Offal Soup

🍲 Chinese Lamb Offal Soup 


Yang Za Tang is a traditional dish enjoyed especially in northern China. Made with lamb offal—such as heart, liver, tripe, and lungs—this soup is warming, hearty, and packed with flavor. It’s often eaten during cold seasons to provide warmth and nourishment. The dish is known for its rich broth, tender offal pieces, and the fragrant aroma of Chinese spices.

🛒 Ingredients

  • Lamb offal (heart, liver, tripe, lung, intestines): 1–1.2 kg total

  • Lamb bones (for stock): 500 g

  • Fresh ginger: 6–8 slices

  • Green onions: 2 stalks

  • Garlic: 4 cloves, smashed

  • Star anise: 2 pieces

  • Sichuan peppercorns: 1 tsp

  • Dried chili (optional): 2–3

  • Salt: 1½ tsp (or to taste)

  • White pepper powder: ½ tsp

  • Cooking wine (Shaoxing wine): 2 tbsp

  • Cilantro: a handful, chopped

  • Sesame oil: 1 tsp

  • Vinegar (optional, to taste)

👩‍🍳 Instructions

Step 1. Clean the Offal

  1. Wash all lamb offal thoroughly. Use flour or salt to scrub intestines and tripe to remove odor.

  2. Rinse several times with cold water.

  3. Blanch the offal pieces separately in boiling water with ginger slices + cooking wine for 3–5 minutes to remove impurities. Rinse and set aside.

Step 2. Make the Lamb Broth

  1. Place lamb bones in a large pot, cover with water.

  2. Add ginger slices, garlic, and 1 tbsp cooking wine.

  3. Bring to a boil, then reduce to a simmer. Cook for 1.5–2 hours until a rich, milky broth develops.

  4. Strain the broth, discarding bones. Return clear broth to the pot.

Step 3. Cook the Offal

  1. Slice blanched offal into thin bite-sized pieces (heart, liver, tripe, lung, intestines).

  2. Add offal slices into the lamb broth.

  3. Add star anise, Sichuan peppercorns, and dried chili.

  4. Simmer gently for 30–40 minutes until offal is tender and flavorful.

Step 4. Season the Soup

  1. Add salt and white pepper powder to taste.

  2. Just before serving, drizzle with 1 tsp sesame oil for fragrance.

Step 5. Garnish & Serve

  1. Ladle soup into bowls with plenty of offal pieces and broth.

  2. Sprinkle with chopped cilantro and green onions.

  3. Add a splash of vinegar if desired—it balances the richness and brightens the flavor.

🍽️ Serving Suggestions

  • Serve hot with steamed buns (馒头) or flatbread for a traditional northern Chinese pairing.

  • It’s also delicious with plain rice or noodles added directly to the broth.

🌟 Tips

  • Always clean offal thoroughly to remove odor before cooking.

  • Do not overcook liver—it becomes tough if boiled too long. Add it in the last few minutes if you prefer it tender.

  • For a spicier version, add chili oil before serving.


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