Soup of Sheep Viscera for All Five Organs

SOURCE: Principles of Correct Diet

INGREDIENTS
Sheep liver  1
Sheep tripe  1
Sheep heart  1
Sheep lungs  a set
Sheep kidneys   a pair
Long pepper, Fructus Piperis Longi  50g
Tsaoko cardamon, Fructus Tsaoko   2
Dried orange peel, Pericarpium Citri Reticulatae   10g
Lard, Lardum   50g
Pepper, Fructus Piperis  50g
Fresh ginger, Rhizoma Zingiberis Recens  10g
Scallion, Bulbus Allii Fistutosi  10g
Fermented bean, Semen Sojae Fermentum  150g
Salt, gourmet powder and cooking wine (right amount each)

PROCESS: Have the sheep liver, heart, lungs, and kidneys washed clean,  rid of blood and water,  and cut into cubes 2 cms; put long pepper, tsaoko cardamon, orange peel, pepper, ginger, scallion and fermented soybeans into a gauze bag and tie it up tight; insert the bag into the sheep tripe; put the tripe together with the other viscera in an aluminium pan after sewing the tripe up; add just the right amount of water and put in the lard and salt.   Heat the pan over a strong fire until the water boils, and then change to stewing it gently over a low fire until the contents are well done; take the sheep tripe out, remove the thread and takc the medicinal bag out, cut the sheep tripe, heart, liver, lung and kidney into small cubes and put them back into the Soup.  Heat it again until it boils.

DIRECTIONS: It can be taken with bread (or cooked rice).

EFFICACY: Tonifying the five viscera and replenishing vital essence and qi.

INDICATIONS: Deficiency of the five viscera and Lumbago.