DEEP-FRIED TRIPE RECIPE
Deep-frying tripe may also be one of the easier ways to introduce offal-squeamish eaters to the joys of stomach. Its winning crispiness not only creates textural pleasure but also disguises the looks of the honeycomb, which not everyone finds to be an asset.
Provided by Chichi Wang
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour with salt, pepper, and cayenne pepper or paprika.
- Heat up oil in your wok to 375°F (190°C). Dredge tripe in flour and shake off excess flour. Slip pieces of tripe into hot oil. Do not crowd the tripe, deep-frying a few sections at a time until golden brown, 1 to 2 minutes.
- Transfer tripe to a plate lined with paper towels to drain off excess oil. Serve with your choice of vinegar for dipping.
Nutrition Facts : Calories 292 kcal, Carbohydrate 7 g, Cholesterol 178 mg, Fiber 0 g, Protein 14 g, SaturatedFat 3 g, Sodium 156 mg, Sugar 0 g, Fat 23 g, ServingSize four as an appetizer, UnsaturatedFat 0 g
FRIED TRIPE
Another way to use those organs that are becoming the "posh" thing in expensive restaurants. A delicacy that has been enjoyed by slaves and African-Americans for years. Mexicans use it in their Menunudo.
Provided by mightyro_cooking4u
Categories Beef Organ Meats
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.
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- Combine the egg yolks with 1 tsp. mustard, a pinch of salt and the juice of 1 lemon. Mix in a blender, drizzling in 2/3 cup sunflower seed oil slowly to form a mayonnaise. Grate zest from one lemon and add to the mixture with fresh pepper to taste.
- For the tripe: Wash the tripe well and cut it into 1/4" slices, dry with paper towels and sprinkle with a pinch of salt.
- For the batter: Mix the flour with 2/3 cup sparkling water. Dip the tripe strips in the batter and fry them, a few at a time, for around 3 minutes. Remove and drain on the paper-towel lined tray. Salt to taste and serve hot with the mayonnaise.
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