Ingredients
1 pork stomach (about 1000 g / 2.2 lbs), 5 g cilantro
Seasonings
10 g ginger, 10 g scallions, 50 g cooking wine, 25 g soy sauce, 5 g sesame oil, 5 g alum, 10 g rice vinegar.
Instructions
1. Turn the stomach inside out, wash away any impurities from the inner wall with water, trim off excess fat, then turn it back right-side out. Rub thoroughly with alum, rinse off the slime, blanch in boiling water and remove. Scrape off the white membrane, then rub again with alum and rice vinegar, rinse clean, and place in a pot of boiling water. Add cooking wine, ginger, and scallions, and cook until the stomach is about 80% done. Remove, split it lengthwise into two halves, lay them flat on a plate, and place a heavy weight on top (to keep the stomach flat). Let it cool naturally.
2. Trim the cooled tripe into rectangular blocks measuring 6.6 cm wide (3 blocks total), then with the inner side facing up, cut into strips 6.6 cm long and 1 cm wide, arrange them neatly as a decorative top layer; slice the remaining tripe and place in a serving dish, arrange 2 decorative layers on each side, cover with 1 decorative layer on top, forming a slight bridge shape, and place cilantro on top of the tripe.
3. Divide the soy sauce into two small dipping dishes, add sesame oil, and serve alongside the white tripe for dipping.