Materials:
200g tripe
50g mushrooms soaked in water
12 pea shoots
500g chicken soup
Preparations:
Rinse the tripe, score with crisscross cuts then slice.
Rinse the mushrooms, cut into thick slices, drop them in 500g chicken soup, bring to the
boil, add pea shoots, salt and pepper, pour into a bowl, add 70g hot chicken oil.
