'deep-fried tripe' on Serious Eats

The Nasty Bits: Deep Frying Tripe

If you're looking for a change of pace, consider deep-frying well-stewed tripe. For an appetizer, take a few slices of tripe, dredge them in flour, salt, and cayenne pepper, and deep-fry the tripe for a minute or so in the hot oil. The slices of tripe will emerge transformed by the process: the honeycombed ridges and mop-like filaments will become paper-thin and crispy, forming an stiff armor around the interior of still-tender and chewy tripe. More

More Posts