Deep-Fried Tripe

The Nasty Bits

Recipes and stories for everything but the oink.

Deep-Fried Tripe

[Photographs: Chichi Wang]

  • Yield:four as an appetizer
  • Active time: 10 minutes
  • Total time:20 minutes

Ingredients

  • 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

Directions

  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.