Ginger Scallion Tripe (dim Sum Style)

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 3 lbs tripe (book or bible or towel tripe, not honeycomb tripe)
• 40 ounces chicken broth (for boiling)
• 40 ounces water
• 3 ounces ginger, divided (sliced and juilenned)
• 6 stalks scallions, divided (2 stalks julienned)
• 2 garlic cloves, divided, smashed
• 1 teaspoon sesame oil
• 1 cup rice wine, divided
• 1 teaspoon pepper
• 1 tablespoon salt
• 3 dried red chili peppers
• 2 tablespoons peanut oil
• 3/4 cup chicken broth
• 2 tablespoons cornstarch

Recipe

• 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, 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.