Step 1

In a pot bring to boil water, chicken stock, sliced ginger, white parts of onions, 2 garlic cloves, sesame oil, salt, pepper and 1/4 c rice wine. Add tripe and cook for 8-9 mins on low/med heat.

Step 2

Remove tripe and cut into 1 in thick strips.

Step 3

Heat up oil on med/high heat. Add 2 garlic cloves, julienned ginger, green parts of onions and stir fry for 2 mins. Add tripe and 1/4 c of rice wine and cook for 2 mins.

Step 4

Remove garlic. Mix slurry ingredients and add to pan. Cook for 2 mins to thicken. Serve with soy sauce and chili oil.