Crispy Salt & Pepper Tripe

Rinse the tripe under cold running water, drain it well and cut it into strips about 1cm wide.

Put the tripe in a saucepan with the chicken stock, ginger, two crushed garlic cloves, two roughly chopped spring onions and the soy sauce. Bring to a gentle simmer, partially cover and cook for 30 minutes.

Drain the tripe thoroughly, discard the aromatics and leave it to cool slightly. Pat it completely dry with kitchen paper; this is important for crisp results and to reduce splattering during frying.

Mix the cornflour, plain flour, 1 teaspoon of salt, 1 teaspoon of white pepper, ½ teaspoon of five-spice and the garlic granules in a large bowl.

Add the tripe and toss until every strip is evenly coated. Shake off any loose flour.

Heat the frying oil in a deep, heavy-based saucepan to 180°C, ensuring the pan is no more than half full.

Fry the tripe in small batches for 3–4 minutes until golden and crisp. Do not overcrowd the pan. Remove each batch with a slotted spoon and drain on a wire rack or kitchen paper, allowing the oil to return to 180°C between batches.

Heat 1 tablespoon of vegetable oil in a large frying pan or wok over a high heat. Stir-fry the diced onion and red pepper for 2–3 minutes.

Add the three chopped garlic cloves, chillies and sliced spring onions. Stir-fry for 1 minute.

Return the fried tripe to the pan. Add the remaining ½ teaspoon each of salt and white pepper, plus the remaining ¼ teaspoon of five-spice. Toss over a high heat for 1–2 minutes, then serve immediately while crisp.