猪肚 literally means 'pig stomach' and refers specifically to the cleaned, edible stomach of a pig—known in English as pork tripe. The first character 猪 (zhū) means 'pig' or 'swine', while 肚 (dǔ) means 'stomach' or 'abdomen'; together, they form a compound noun denoting this particular offal cut. It is commonly used in Chinese cuisine, especially in soups, stews, and braised dishes, where its chewy texture and mild flavor absorb seasonings well.

Pork tripe is valued in traditional Chinese food culture not only for its culinary versatility but also for perceived health benefits, such as supporting digestive wellness. You’ll find it sold fresh or pre-cleaned in wet markets and supermarkets, often labeled simply as 猪肚. It’s frequently paired with ingredients like white pepper, ginger, goji berries, or astragalus root in nourishing soups, particularly during colder months or for post-illness recovery.