Tripe

Peel the ginger and cut into slices. Rinse the tripe under running water and put in a pot. Cover with water, add 1 tablespoon salt, ginger, chilli, star anise and pepper and let simmer for about 20 minutes, they should be somewhat soft. Then drain and slightly cool.

In a wok or large pan with old smoked shavings (available at tackle shops) scatter. Then make a sieve, the shavings should be about 3 cm (about 1 inch) apart. Cover the insert with aluminum foil and then brush with oil and place the tripe on top. Close the wok. Cook about 10 minutes on high heat, then reduce the temperature and cook for about 5 minutes.