Deep Fried Tripe Recipes

FRIED TRIPE

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.

DEEP-FRIED TRIPE RECIPE

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.

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.

DEEP FRIED TRIPE

Steps:

• Place the tripe into a large pot, and cover with a lot of water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Drain, then rinse well with cold water. Drain in a colander, squeezing out the excess water.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat together the egg, barbeque sauce, and milk in a mixing bowl. Stir in the flour, and mix until no dry lumps remain. Season with garlic powder, pepper, and Italian seasoning.
• Dip the pieces of tripe into the egg batter, and allow the excess to drip off. Deep fry the tripe in the hot oil until golden brown, about 2 minutes. Allow the tripe to drain on a paper towel-lined plate before serving.

DEEP FRIED TRIPE

Steps:

• Place the tripe into a large pot, and cover with a lot of water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Drain, then rinse well with cold water. Drain in a colander, squeezing out the excess water.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat together the egg, barbeque sauce, and milk in a mixing bowl. Stir in the flour, and mix until no dry lumps remain. Season with garlic powder, pepper, and Italian seasoning.
• Dip the pieces of tripe into the egg batter, and allow the excess to drip off. Deep fry the tripe in the hot oil until golden brown, about 2 minutes. Allow the tripe to drain on a paper towel-lined plate before serving.