By Cindy Gu
China Daily/ANN
Stuffed tripe is a traditional appetizer in Beijing. Salted egg yolks, wood ear (tree fungus), green beans and crab meat are stuffed in prepared pork tripe.

The flavors of ingredients mix in a marvelous harmony to create a refreshing taste that goes great with a glass of chilled beer.

Methods

1. Rub pork tripe with corn starch to remove mucus. Reverse and remove any excess fat from the tripe.

2. Rub with salt to disinfect and remove unwanted smell from the tripe. Rinse clean.

3. Rub with rice vinegar, then rinse throughly with running water.

4. Boil in a pot with green leak, ginger, star anise and cooking wine until fully cooked.

5. Stuff the stuffings, and simmer in chef's signature sauce for 2.5 to 3 hours.

6. Place in a rectangular container and add weights. After it sets, slice and serve.