Ginger Scallion Tripe (Dim Sum Style) - cooking recipe

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

Preparation

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.