Deep-Fried Tripe

[Photographs: Chichi Wang]

Deep-Fried Tripe

About This Recipe

Yield:four as an appetizer
Active time:10 minutes
Total time:20 minutes
Special equipment:wok or pan suitable for deep-frying
This recipe appears in: The Nasty Bits: Deep Frying Tripe


  • 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


  1. 1

    Mix the flour with salt, pepper, and cayenne pepper or paprika.

  2. 2

    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.

  3. 3

    Transfer pieces to a plate lined with paper towels to drain off excess oil. Serve with your choice of vinegar for dipping.


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