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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	475.8 Kcal (1992 kJ)
Calories from fat	167.16 Kcal
		% Daily Value*
Total Fat	18.57g	29%
Cholesterol	200.67mg	67%
Sodium	4357.89mg	182%
Potassium	825.49mg	18%
Total Carbs	29.51g	10%
Sugars	2.58g	10%
Dietary Fiber	1.99g	8%
Protein	32.9g	66%
Vitamin C	77.3mg	129%
Iron	4.3mg	24%
Calcium	153.6mg	15%

Amount Per 100 g
Calories	43 Kcal (180 kJ)
Calories from fat	15.11 Kcal
		% Daily Value*
Total Fat	1.68g	29%
Cholesterol	18.14mg	67%
Sodium	393.83mg	182%
Potassium	74.6mg	18%
Total Carbs	2.67g	10%
Sugars	0.23g	10%
Dietary Fiber	0.18g	8%
Protein	2.97g	66%
Vitamin C	7mg	129%
Iron	0.4mg	24%
Calcium	13.9mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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