- 1 pound honeycomb beef or lamb tripe, rinsed
- 1 medium onion, split in half
- 1 whole head garlic, split in half
- 2 bay leaves
- 1/2 cup dry white wine
- 1/4 cup oil
- 3 tablespoons chili bean paste
- 1 tablespoon fermented black beans, roughly chopped
- 3 scallions, cut on a bias into 1-inch length segments
- 1 teaspoon whole sichuan peppercorns (optional)
- about 10 dried red chili peppers (optional)
- 1 teaspoon soy sauce
- 1 tablespoon shaoxing wine
Combine tripe, onion, garlic, bay leaf, and wine in a large stockpot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook uncovered until tripe is very tender, about three hours. Remove from heat and allow tripe to cool in liquid until cool enough to handle. Remove trip, dry carefully, and cut into strips 1/4-inch wide and 2-inches long.
Heat oil over medium-high heat in a wok until shimmering. Add 1/3 of tripe and cook, stirring frequently until browned and crispy around the edges, 5 to 7 minutes. Transfer tripe with tongs or slotted spoon to a paper towel-lined plate. Repeat with remaining two batches.
Pour off all but 1 tablespoon oil. Return wok to medium high heat until shimmering. Add chili bean paste and black beans and stir-fry until fragrant, about 20 seconds. Add scallions and cook, stirring constantly until fragrant, about 30 seconds longer.
Add sichuan peppercorns and chilis (if using), then add tripe. Toss to mix ingredients, then immediately add soy sauce and the wine to the wok and stir-fry for 10 seconds longer. Serve immediately.