More Breadcrumbs

Deep-Fried Tripe Recipe

The Nasty Bits

Recipes and stories for everything but the oink.

Chichi Wang
Deep-Fried Tripe Recipe

[Photographs: Chichi Wang]

Read more: The Nasty Bits: Deep Frying Tripe

  • 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.

This Recipe Appears In
The Nasty Bits: Deep Frying Tripe

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Chichi Wang Columnist

I'm a really good eater and a decent cook. Activities in the kitchen that I find soothing: seasoning my cast iron skillets, boiling bones, rendering lard. When I'm not reading, eating, or writing, I try to balance out my life with non-sedentary activities, such as swimming, uh, and walking to restaurants.....

Filed Under
Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT