> Discard the garlic clove.

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.

> Discard the garlic clove

> Discard

> garlic

SMITE THIS BLASPHEMER