Here's another appetizer recipe from the General that I'm sure EVERYONE will want to try:
Tripe (Chinese Style)
In using the stomach of a cow for food, one might say that man has been something less than fastidious. Until I went to China, tripe in second-rate butcher shops was a wet, whitish article whose inside surface looked like a bath towel. In the country towns of North China, I learned differently.
Once Geraldine and I argued for hours--a not infrequent occurrence which usually ended with each yelling at the other--about the relative merits of her method of preparation and mine. "Majuh Dorn, ah was jess raised on tripe, and ah knows. Yas suh!" It ended with Geraldine trying to make me eat a dish of wet, rubbery slices in some kind of cream sauce; and in my eating my crisp little slivers that looked a little like tailless baby lizards. The argument came to a draw, since neither Geraldine nor I would compromise at the time--and to this day I will take my cow's stomachs only as served by the Chinese.
Boiled tripe
Lard
Ground ginger (powdered ginger can be substituted)
Salt and pepper to taste
Cut boiled tripe into small strips about 2 inches long and about 3/4 inch wide. Strips should be less than 1/3 inch thick. Deckle the edges of the strips with a sharp knife.
Bring lard, ginger and seasoning to a boil in a skillet. Be generous with the use of the ginger. Drop strips of tripe into the boiling lard, and cook until brown and curled. Serve hot.
Market Data 
Markets 
AI
