Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
6         large         dried Chinese mushrooms
2         pounds        tender honeycomb tripe
2         slices        ginger root
2         large         onions, cut into pieces
1/4       cup           lard or peanut oil
6         tablespoons   soy sauce
1/4       cup           dry sherry 
1 1/2     tablespoons   vinegar
1         tablespoon    sugar 
3/4       cup superior  stock

for the garnish: 

2         tablespoons   parsley, minced

Preparation:

Preheat oven to 350oF. Soak the mushrooms in warm water for 30 minutes, then remove and discard the stems and cut the caps into thin strips.

Meanwhile, rinse and pat dry the tripe and cut it into bite-size pieces. Heat the lard or peanut oil in a wok and stir-fry the onions and ginger slices over high heat for 2 minutes. Push these to the side of the pan, lower the heat to medium, add the tripe, and stir-fry it for 3 minutes. Add the rest of the ingredients, including the mushrooms, and bring everything to a boil.

Turn it carefully into a two-quart casserole, cover, and cook in the oven for 1-1/2 hours, or until the tripe is tender. Sprinkle with the parsley and serve.