Pork Tripe 猪肚
Pork tripe is prized in bak kut teh for its clean, springy texture. Carefully cleaned and slow-cooked in our herbal broth, it becomes tender yet pleasantly chewy, carrying the fragrance of the herbs without any heaviness.
A traditional add-on for bak kut teh lovers who enjoy a bite with texture, prepared the old-school way in Johor Jaya.
Highlights
Springy, tender texture
Cleaned and slow-cooked the traditional way
Soaks up the herbal fragrance
猪肚是肉骨茶里以爽脆口感取胜的部位，处理干净后以药材汤慢炖，变得软中带韧，饱含药香又不油腻。
喜爱有嚼劲口感的肉骨茶老饕，最懂这一味。以古早手法在新山柔佛再也为你备好。
特色
爽脆软嫩，口感十足
传统手法清洗慢炖
饱含药材香
