Tripe Crackling With A Deviled Dipping Sauce Recipes

DEEP FRIED CRISPY BEEF TRIPE

Steps:

• Rinse the tripe well. Use a soft brush to scrub the surface to remove any impurities. Rinse again and place in a pot.
• Pour enough water into the pot to cover the tripe completely. Bring to the boil and boil hard for about 10 minutes. Drain, discard the water and rinse the tripe well.
• Put the tripe in a clean pot and cover with water. Add the salt, peppercorns, garlic, shallot, ginger and bay leaf. Simmer until tender. Top with water as needed every two hours or so.
• Drain the tripe and cool.
• Cut the cooled tripe into strips about half an inch wide and three inches long.
• Place the tripe strips in a bowl, add half of the Vietnamese mixed fish sauce. Mix well.
• Cover the bowl and marinate the tripe in the fridge overnight.
• Heat enough cooking oil in a wok or pan to reach a depth of at least three inches.
• Drain the tripe and discard the strips of kaffir lime leaves.
• Add the starch to the drained tripe and toss to coat each piece well with starch.
• When the oil is hot, drop the starched tripe strips into it. Fry, about 10 to 12 pieces at a time, until a deep golden crust forms on the surface of the tripe.
• Drain the deep-fried tripe on a rack or a stack of paper towels.
• Serve the deep-fried crispy tripe with the remaining half of the Vietnamese mixed fish sauce for dipping.

TRIPE CRACKLING WITH A DEVILED DIPPING SAUCE

Steps:

• Combine tripe and 1/2 gallon milk in a non-reactive bowl. Let soak in the refrigerator, 8 hours to overnight.
• Drain milk and rinse tripe. Return to the bowl and cover with remaining 1/2 gallon milk. Add onion, garlic, and bay leaves. Let soak in the refrigerator, 8 hours to overnight.
• Mix sour cream, scallions, Worcestershire sauce, English mustard, garlic powder, and cayenne pepper together in a bowl to make dipping sauce. Chill until flavors combine, at least 1 hour.
• Drain tripe, discarding milk, onion, garlic, and bay leaves. Rinse tripe and pat dry with paper towels. Cut into tortilla chip-sized triangles.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tripe in batches until puffed and golden brown, 1 to 2 minutes. Drain on paper towels. Season with salt and pepper.
• Serve dipping sauce alongside fried tripe.

ROMAN STYLE TRIPE

Steps:

• Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
• Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
• Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
• Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
• Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.