Wash the tripe well and cut into squares
of 5 cm. Use a bowl to soak the dried cilies in the hot water for about
10 minutes. Use a food processor to blend the chilies until pulverized.
Heat up a large saucepan and add in the tripe and all other ingredients
except the thick coconut milk and lemon juice. Bring to the boil. Cover
and simmer for about 1.5 hours or until the tripe is tender and gravy
thickened. Add the thick coconut milk and simmer, without a lid for 10
minutes, stirring occasionally. Remove from the heat and add the lemon
juice. Serve hot with rice.