Ginger Scallion Tripe (Dim Sum Style)

• 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 white pepper
• 1 tablespoon salt
• 3 dried red chili peppers
• 2 tablespoons peanut oil
• 3/4 cup chicken broth
• 2 tablespoons cornstarch

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.

tripe, chicken broth, water, ginger, stalks scallions, garlic, sesame oil, rice wine, white pepper, salt, red chili peppers, peanut oil, chicken broth, cornstarch

Taken from www.food.com/recipe/ginger-scallion-tripe-dim-sum-style-358055 (may not work)