300g green bean sprouts, 150g lamb tripe, 2 red chili pepper, 1 stalk of coriander, 1 stalk of spring onion, 6 cloves of garlic, 1/2t sesame oil, 3T oil, 12t salt, 6t rice wine, 15g ginger, 4 cups of chicken stock, 4 cups of water.
1. Cut off the fat of lamb tripe; Reverse the lamb tripe and put into a large bowl; Sprinkle with 4t salt and keep on rubbing the tripe till the salt dissolved (repeat this process 3 times); Add 2t rice wine and rub the tripe again; Rinse the tripe in running water for a while; Reverse the tripe again.
2. Rinse and slice ginger.
3. Pour 4 cups of water and add sliced ginger to a pot; Bring to the boil over a high heat; Add the tripe and 4t rice wine; Cook the tripe till color changed (about 50 minutes); Remove and immediately rinse in running water for a while; Cut off the fat of the tripe; Discard the water.
4. Add 4 cups of chicken stock to the pot; Bring to the boil over a high heat; Add the lamb tripe; Bring to the boil over a high heat; Turn to a low heat; Cover with a lid; Cook over a low heat till done (about 2 hours); Remove; Cool; Shred.
5. Rinse and drain green bean sprouts.
6. Rinse, seed and shred red chili peppers.
7. Rinse and discard the stems of coriander.
8. Rinse and mince spring onion; Peel, rinse and mince garlic.
9. Add seasoning (2) to a bowl and mix well.
10. Heat a wok with 3T oil over a high heat; Stir-fry spring onion and garlic over a low heat till fragrant; Add red chili pepper, lamb tripe, green bean sprouts and seasoning (1); Stir-fry over a high heat for 1.5minutes; Add seasoning (2); Stir-fry over a high heat for 1 minute; Add coriander and 1/2t sesame oil; Stir-fry over a high heat briefly. Ready to serve.
