This rice soup dish adds offal to a broth boiled down from pork bones. Pork offal, which includes the stomach, tripe, and heart, has a different texture and flavor compare to the meat. It does not make for the most approachable food, but one taste of the chewy, springy, and flavorful meat is enough to change one’s mind. Made by boiling down pork bones for a long period, the soup is opaque and rich with a clean aftertaste and is brimming with meat and chewy offal, enjoyed with a sauce provided next to the bowl. Steamed rice is served separately.
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