Tripe Spicy Batter Recipes

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ROMAN STYLE TRIPE



Roman Style Tripe image

When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 2h55m

Yield 6

Number Of Ingredients 16

5 quarts cold water
2 ½ pounds honeycomb beef tripe
½ cup white vinegar
2 teaspoons salt
1 teaspoon vanilla extract
1 bay leaf
1 tablespoon olive oil
4 ounces pancetta bacon, diced
1 onion, diced
6 cloves garlic, minced
3 cups marinara sauce
1 teaspoon red pepper flakes
1 (15 ounce) can garbanzo beans, drained
1 bunch fresh mint leaves, chopped
salt and ground black pepper to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

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.

Nutrition Facts : Calories 369 calories, Carbohydrate 35.8 g, Cholesterol 197.6 mg, Fat 14.6 g, Fiber 6.2 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1723.3 mg, Sugar 12.9 g

GINGER SCALLION TRIPE (DIM SUM STYLE)



Ginger Scallion Tripe (Dim Sum Style) image

My son and husband are both obsessed with the tripe from our favorite Chinese dim sum restaurant, so I've spent the last month trying to perfect a recipe at home to duplicate it. The trick is to infuse the tripe with lots of the ginger and scallion flavor while it's becoming tender, during the initial boiling step. The outcome is a flavorful dish well worth the effort. Here it is... and enjoy!

Provided by mlao77

Categories     Chinese

Time 3h15m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 14

3 lbs tripe (book or bible or towel tripe, not honeycomb tripe)
40 ounces chicken broth (for boiling)
40 ounces water
3 ounces ginger, divided (sliced and juilenned)
6 stalks scallions, divided (2 stalks julienned)
2 garlic cloves, divided, smashed
1 teaspoon sesame oil
1 cup rice wine, divided
1 teaspoon white pepper
1 tablespoon salt
3 dried red chili peppers
2 tablespoons peanut oil
3/4 cup chicken broth
2 tablespoons cornstarch

Steps:

  • Clean the tripe well under running water.
  • Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
  • Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
  • Drain the tripe and slice into 1 inch strips. Discard broth.
  • In a wok, heat peanut oil on medium high heat.
  • Add and sautee the garlic clove, 1/2 ounce of julienned ginger, and 2 julienned scallions. About 2 minutes.
  • Add the tripe and remaining 1/2 cup rice wine. Simmer for 2 minutes. Discard the garlic clove.
  • Make a slurry with the chicken broth and cornstarch. Add mixture to wok. Stir to thicken. About 2 minutes. Serve with rice.

Nutrition Facts : Calories 592.4, Fat 23.7, SaturatedFat 6.7, Cholesterol 413.6, Sodium 3188.3, Carbohydrate 25.8, Fiber 3.6, Sugar 2.4, Protein 50.7

SPICY STEWED TRIPE WITH SCALLIONS



Spicy Stewed Tripe With Scallions image

This spicy, slippery tripe begs to be slurped like a bowl of noodles, so you may want a roll of paper towels nearby. Slicing the tripe as thinly as possible provides a soft, tender texture, and the collagen that yields from the calf's foot makes the broth itself slick and full-bodied. The mix of chiles creates a great and powerful warmth that spreads across your chest and leaves a bold, pleasant zing on the tongue, but it is not the kind of sharp or angry spicy that makes your eyes water or your nose run. The paper towels are for tidying up around your enthusiasm, not for dabbing your tears.

Provided by Gabrielle Hamilton

Categories     meat, soups and stews, main course

Time 6h

Yield 2 quarts

Number Of Ingredients 12

4 pounds honeycomb tripe
1 medium yellow onion, unpeeled but cut in half horizontally
1 whole head garlic, unpeeled but cut in half horizontally
1/2 ounce chiles de árbol (about 20 chiles), plus 1 more chile de árbol
1 calf's foot (about 1 1/2 pounds), split, cut crosswise into 2-inch pieces and well rinsed to remove any grit and blood
2 quarts broth of any kind (mixed meats, chicken or beef)
3/4 ounce guajillo chiles (about 3 large)
1/4 ounce ancho chile (1 chile)
1 tablespoon dried oregano
1/2 teaspoon ground cumin
Kosher salt
2 big bunches scallions or green onions, cleaned, roots snipped, then sliced

Steps:

  • Prepare the stewed tripe: Put tripe in a heavy pot and cover with 1 inch cold water. Bring to boil over high heat, then drain and set aside. Put onion, garlic and 1 chile de árbol into a cheesecloth sachet. Set aside.
  • Add foot pieces and 2 quarts water to the pot, and bring to boil over high heat. Reduce heat to medium, and simmer, skimming any foam that rises to the surface, for 30 minutes.
  • Meanwhile, slice the flat sections of tripe into thin, 4-inch-long ribbons resembling noodles - wider than linguine but not quite as thick as fettuccine - and any folds and thick creases into skinny coins.
  • Add tripe and onion sachet to calf's foot, cover with 2 quarts broth and simmer, uncovered, for 4 hours until soft.
  • Meanwhile, prepare the chile powder: Heat the oven to 375 degrees. Lay the guajillo chiles, ancho chile and remaining chiles de árbol on a sheet pan and heat them through for 8 to 10 minutes - enough time for them to become hot and fragrant but not enough time for them to take on dark color. Let the chiles cool completely until they again feel dry and brittle.
  • Pull off the chile stems and tap out the seeds, or split the chiles like a vanilla bean to let out the seeds. Pulse the dry skins in a spice mill to fine flakes the same texture as fish meal. (It makes about 6 tablespoons chile powder.)
  • Remove and discard feet and sachet. (A majority of the flesh and fat and tendon of the foot should have turned gelatinous and fallen off; what's left on the foot is mostly stark, bare bone.) Stir in the chile powder, plus the oregano, cumin and a little salt to taste. Simmer, uncovered, 45 minutes more until tripe is slippery soft and broth is dark as leather.
  • To serve, ladle tripe and broth into bowls, and positively shower each portion with a mountain of sliced scallions.

FRIED TRIPE



Fried Tripe image

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

2 lbs beef tripe
1 cup flour
salt
black pepper
cayenne pepper, to taste
oil (for frying)

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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