Ingredients
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3 lbs tripe (book or bible or towel tripe, not honeycomb tripe)
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40 ounces chicken broth (for boiling)
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40 ounces water
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3 ounces ginger, divided (sliced and juilenned)
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6 stalks scallions, divided (2 stalks julienned)
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2 garlic cloves, divided, smashed
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1 teaspoon sesame oil
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1 cup rice wine, divided
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1 teaspoon white pepper
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1 tablespoon salt
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2 tablespoons peanut oil
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3/4 cup chicken broth
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2 tablespoons cornstarch
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3 dried red chili peppers
Instructions
- Clean the tripe well under running water.
- 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.
- 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.
- Drain the tripe and slice into 1 inch strips. Discard broth.
- In a wok, heat peanut oil on medium high heat.
- Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
- Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
- Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.