Clear lamb soup with daikon

Put the lamb belly, trotters and tripe into a big pot of water and bring to a boil over high heat without the lid, or it will overflow.

Skim the foam off, otherwise it reattaches to the lamb when you take the meat out.

Transfer the lamb into a clay pot filled with eight cups of water and add half a purple onion, smashed ginger and scallions. This is the qing tang style, dedicated to a clean broth and the purest lamb taste, so no spices.

Simmer over low heat for two hours.

Discard the onion, scallions and ginger, fish out the meat, take the bones off and cut the tripe into bite-sized pieces, then return the edible parts to the pot and refrigerate the whole pot.

Reheat on the stove, season with salt and add the julienned daikon, cooking 10 more minutes.

Toss in diced scallions and cilantro, taste for salt and take it off the heat; the clay pot goes straight to the table and keeps the soup hot.