1. Clean the tripe well under running water. 2. Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers. 3. Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery. 4. Drain the tripe and slice into 1 inch strips. Discard broth. 5. In a wok, heat peanut oil on medium high heat. 6. Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes. 7. Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove. 8. Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
