-
1
Place tripe in a large bowl. Add cornstarch and rice wine. Rub the mixture all over tripe and let stand 30 minutes.
-
2
Rinse tripe under cold running water. Fill a large bowl with ice water. Bring a large pot of water to a boil, add tripe and cook for 1 minute. Drain and transfer to ice water bath to chill. Set tripe in colander to drain.
-
3
Pat tripe dry with paper towels and slice into 2 inch strips about 1/4 inch wide.
-
4
Place fermented black beans in a small bowl and fill with water. Using your fingers, gently rub black beans, then drain, pat dry with paper towels, and set aside.
-
5
Heat 1 tablespoon of oil in a wok over high heat until lightly smoking. Add sliced pickled mustard greens and stir-fry for 1 minute. Stir in 2 teaspoons brown sugar, adjusting heat to prevent sugar from burning. Taste, adding more sugar, 1 teaspoon at a time, if mustard greens are too tart. Continue to stir-fry until sugar has melted. Transfer pickled mustard greens to a plate.
-
6
Heat remaining 2 tablespoons oil in the wok over high heat until lightly smoking. Add fermented black beans, ginger pieces, white parts of scallion, and garlic cloves and stir-fry for 30 seconds. Add tripe and stir-fry for 1 minute. Add soy sauce, chili pepper, green scallion parts, and pickled mustard greens and stir-fry until everything is combined and very hot, about 1 minute. Transfer to a plate and serve immediately.
