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Tendon Soup Thickened with Pig Blood at Sripraphai

Tendon Soup Thickened with Pig Blood at Sripraphai

The pig blood renders the broth rich and salty.

The Organ Meat Society convened last night at Sripraphai, a Thai restaurant in Woodside, Queens, that began life more than a decade ago as a bakery, also selling homemade snacks and a simple roster of meals. That one room has ballooned into three dining rooms--though the shelf full of snacks persists from the old place.

Tendon Soup Thickened with Pig Blood at Sripraphai

The pig offal soup presents a changing roster of organs.

Sripraphai has become the most respected purveyor of Thai food in town, mounting a menu of bewildering length, featuring many country-style dishes not available elsewhere. There are Isaan specialties from northeastern Thailand that bear the influence of Laotian food, and reflect the proximity of the Mekong River, including a predilection for catfish.

Among many piquant salads and ensuing curries, the Society ate a beef tendon soup in a sharp lemongrass broth. The soup was ordered "dark," which means it was finished with pig blood. Later, the Society consumed a pig offal soup, that also contained jelly-like tendon and a collection of other organs, including liver and heart, but also big chunks of brisket. 6413 39th Avenue, Woodside, Queens, 718-899-9599

Tendon Soup Thickened with Pig Blood at Sripraphai

Guests of the Organ Meat Society at Sripraphai.


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