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

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.

TRIPE SPICY BATTER



Tripe spicy batter image

This is spicy food.

Provided by mary007

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • The tripe sprinkle with flour, and invert it.
  • The dough ingredients mixed well. Tripe fry in hot oil until golden brown.
  • Serve with tartar sauce or mayonnaise.

SPICY BEEF TRIPE



Spicy Beef Tripe image

Beef tripe, also known as tripe, has the functions of nourishing the spleen and stomach, nourishing qi and blood, nourishing deficiency and essence, diminishing thirst, etc., and is rich in nutrients. There are also many ways to make beef venetian leaves, which can be fried, shabu-shabu, cold and so on. The family's favorite is the cold salad, seasoned with red oil and onion, which is spicy and chewy, and has a unique taste. Today I used a piece of cooked fennel for a cold dressing. If you buy it raw, wash it, put it in a pressure cooker, and cook it for half an hour. When cooking, add star anise, pepper, ginger and tripe and cook together. Adding spices is to remove the fishy smell of beef. If you don't need a pressure cooker, you can cook it until you can pierce the meat with chopsticks. The cooked tripe can be stored frozen and taken as you eat.

Provided by Shredded Potato Burrito

Time 30m

Yield 2

Number Of Ingredients 6

200g Cooked Beef Shutters
1/2 onion
2s parsley
1 tablespoon Seafood soy sauce
1 tsp salt
2 toast Red oil

Steps:

  • Cooked beef louver, boil water, blanch it again, remove
  • Cut the beef louver into thin strips about the thickness of chopsticks
  • Chop cilantro and onion into small pieces
  • Put a little oil in the wok, saute the onions, don't fry for a long time, as long as the onions are scented
  • Pour the sauteed scallion oil into the venetian leaves, add coriander and salt at the same time
  • Put a tablespoon of seafood soy sauce
  • Put 2 tablespoons of red oil in
  • Mix well, after 5 minutes, you can serve it after a few stirs. It's delicious and can't wait

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.

SPICED BEER BATTER



Spiced Beer Batter image

Make and share this Spiced Beer Batter recipe from Food.com.

Provided by PetsRus

Categories     Quick Breads

Time 15m

Yield 1 batch

Number Of Ingredients 8

4 ounces plain flour
1/2 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 -2 green chili, deseeded and finely chopped
1 tablespoon olive oil
2/3 cup beer, approx
1 large egg white

Steps:

  • Mix all the dry ingredients, add the oil and the beer.
  • If you have the time, cover and leave to stand for a few hours, this will improve the texture of the batter{not in the refrigerator} Just before you need it, beat the egg white stiff and fold it into the batter.
  • Whatever your choice of food, coat with flour first, dip in the batter, then deep fry.
  • You can leave out the spices for a plain batter and use water instead of the beer.
  • This is great for onion rings!

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