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From: Chineses Cooking Demystified
Snip dried chili into one inch sections and set aside with Sichuan peppercorns.
Roughly chop garlic, spicy fresh chilis, ginger, and lemongrass, then pound in a mortar for ~5 minutes.
Chop culantro (or cilantro) into half inch sections and set aside.
Mix together soy sauce, oyster sauce, salt, sugar, and MSG for the stir fry sauce.
Slice tripe into ~1 inch wide slices, blanch in boiling water for ten seconds, then cool and rinse.
In a hot wok, swirl in oil and add chilis and Sichuan peppercorns, frying until chilis deepen to a 'chestnut color'.
Add red chili powder and fry for ~15 seconds.
Add the pounded ingredients and fry for ~1 minute until oil separates from aromatics.
Add tripe and stir fry for ~10 seconds.
Add the sauce and stir fry for ~15 seconds.
Turn off heat and add culantro (or cilantro), mixing well.