Answer by
klypos (271)
Put 4oz chopped onion and a tablespoon of Canola oil in a saucepan, heat to soften onion. Remove from heat, add a heaped teaspoon powdered ginger, sear 1lb tripe both sides. Add level teaspoon "five spice", 2teaspoons dark soy sauce, 2teaspoons rice wine/sherry. stir, add 1 1/2 cups chicken stock and 6oz sliced carrots, bring to boil, simmer for 4hr.