- 1 pound stewed honeycomb tripe, cut into 1 inch slices lengthwise
- for dredging:
- 1/2 cup flour
- pinch of cayenne pepper or paprika
- 1/2 teaspoon kosher salt
- 1 quart oil for deep-frying
- vinegar for dipping
Mix the flour with salt, pepper, and cayenne pepper or paprika.
Heat up the oil in your wok to 375° F. Dredge the tripe in the flour and shake off excess flour. Slip the pieces of tripe into the hot oil. Do not crowd the tripe, deep-frying a few sections at a time. Deep-fry until golden brown, 1 to 2 minutes.
Transfer pieces to a plate lined with paper towels to drain off excess oil. Serve with your choice of vinegar for dipping.