Ingredients for 4 servings:
1. 3 lbs tripe (book or bible or towel tripe, not honeycomb tripe)
2. 40 ounces chicken broth (for boiling)
3. 40 ounces water
4. 3 ounces ginger, divided (sliced and juilenned)
5. 6 stalks scallions, divided (2 stalks julienned)
6. 2 garlic cloves, divided, smashed
7. 1 teaspoon sesame oil
8. 1 cup rice wine, divided
9. 1 teaspoon white pepper
10. 1 tablespoon salt
11. 3 dried red chili peppers
12. 2 tablespoons peanut oil
13. 3/4 cup chicken broth
14. 2 tablespoons cornstarch

Directions:
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.