During the late Sixties, I became friends with the owner of a Chinese restau-rant in York. His Head Chef passed on the following recipe. I don't like 'TRIPE' as cooked in the English fashion, but this is something else.
Eight ounces Tripe, from the Pig, if possible.
The same of garden peas. Ounces, that is.
One and a half pints stock. Chicken is best.
A medium onion.
Three teaspoons sea salt.
One and a half tablespoons corn flour.
The same of lard and also chives.
A pinch of Celery seed.
Two tablespoons of sherry. Medium sweet.
A small teaspoon of chilli sauce.
A glass of Mao-tai for the chef!
Cut each tripe sheet into six strips.
Simmer both the above in a pint of water with two teaspoons of salt for thirty minutes.
Pour away the water and allow to cool, then slice into matchstick strips.
Put the peas in a liquidizer (if you've got one), or a potato masher and bowl.
DON'T FORGET TO DEFROST THE PEAS, IF FROZEN.
Blend corn flour with water.
Put the lard in your wok or a large frying pan.
Add the peas and stir-fry gently over a medium heat.
After a couple of minutes, add the other ingredients in the order of salt and stock.
Bring to boil. Now add the tripe and chopped chives and simmer for ten minutes.
Serve with boiled rice.