1 pound tripe, rinsed
1 medium onion, split in half
1 whole head garlic, split in half
2 bay leaves
1/2 cup dry white wine
1/4 cup oil
3 tablespoons chili bean paste
1 tablespoon fermented black beans, roughly chopped
3 scallions, cut on a bias into 1-inch length segments
1 teaspoon whole sichuan peppercorns (optional)
about 10 dried red chili peppers (optional)
1 teaspoon soy sauce
1 tablespoon shaoxing wine

1.
Combine tripe, onion, garlic, bay leaf, and wine in a large
stockpot. Cover with cold water. Bring to a boil over high
heat. Reduce to a simmer and cook uncovered until tripe is
very tender, about three hours. Remove from heat and allow
tripe to cool in liquid until cool enough to handle. Remove
trip, dry carefully, and cut into strips 1/4-inch wide and 2-
inches long.

2.
Heat oil over medium-high heat in a wok until shimmering. Add
1/3 of tripe and cook, stirring frequently until browned and
crispy around the edges, 5 to 7 minutes. Transfer tripe with
tongs or slotted spoon to a paper towel-lined plate. Repeat
with remaining two batches.

3.
Pour off all but 1 tablespoon oil. Return wok to medium high
heat until shimmering. Add chili bean paste and black beans
and stir-fry until fragrant, about 20 seconds. Add scallions
and cook, stirring constantly until fragrant, about 30
seconds longer.

4.
Add sichuan peppercorns and chilis (if using), then add
tripe. Toss to mix ingredients, then immediately add soy
sauce and the wine to the wok and stir-fry for 10 seconds
longer. Serve immediately.