Steamed Tripe (Dim Sum)

If you ask me which is my favorite dim sum dish, I will give you different answer each time. One day it will be Ha Gaau, another Shumai, then maybe Ribs with Dow See but more often it will have to be Steamed Tripe or Phoenix Feet (chicken feet). Steamed Tripe is a dish that is cooked 3 times: boiled, dried and stir fried and then finally steamed. This is one reason that almost no Chinese ever cooks it at home. For me, however, I have no choice: there is no decent Dim Sum joint for about 100Km. Fortunately, I can get a good book tripe just about 40 minutes away. I can get honeycomb tripe in local supermarkets but this is not a tripe to use for this dish.
This is not complicated meal with lots of ingredients but it is time consuming, schedule 2 days if you want to make it.
First, cleaned book tripe is boiled in salted water with ginger and garlic for about 20 minutes, drained and then dried over night in a fridge.
Next day, cut the tripe into small serving pieces and stir fry with chillies and chopped ginger and garlic. Then you place tripe, chillies, ginger and garlic in small serving dishes and stem for about 20 minutes. Three minutes before serving sprinkle with green onions cut diagonally into 1 inch pieces.
Here is very detailed recipe.