Fried Tripe Recipes

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DEEP-FRIED TRIPE RECIPE



Deep-Fried Tripe Recipe image

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

1 pound stewed honeycomb tripe, cut into 1 inch slices lengthwise
1/2 cup flour
Pinch of cayenne pepper or paprika
1/2 teaspoon kosher salt
1 quart oil for deep-frying
Vinegar for dipping

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



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.

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

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