Clean the lamb tripe and bring to the boil
with 2 stalks of lemon grass until tender. Cut into 4 cm bite-sized
pieces. Heat a wok with oil and saute the ground spices and remaining
lemon grass until fragrant. Add the tripe and stir well. Add water,
vinegar, sugar and salt. Simmer over low heat until the sauce has
thickened and the spices are absorbed. Serve hot.