Best 5 Deep Fried Tripe Recipes
Are you looking for a delicious and crispy dish that will tantalize your taste buds? Look no further than deep-fried tripe! Tripe, the edible lining of a cow's stomach, is a versatile ingredient that can be prepared in many ways. Deep-frying tripe is a great way to create a crispy and flavorful dish that is sure to be a hit at your next party or gathering.
Let's cook with our recipes!
FRIED TRIPE
Another way to use those organs that are becoming the "posh" thing in expensive restaurants. A delicacy that has been enjoyed by slaves and African-Americans for years. Mexicans use it in their Menunudo.
Provided by mightyro_cooking4u
Categories Beef Organ Meats
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.
DEEP-FRIED TRIPE RECIPE
Deep-frying tripe may also be one of the easier ways to introduce offal-squeamish eaters to the joys of stomach. Its winning crispiness not only creates textural pleasure but also disguises the looks of the honeycomb, which not everyone finds to be an asset.
Provided by Chichi Wang
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour with salt, pepper, and cayenne pepper or paprika.
- Heat up oil in your wok to 375°F (190°C). Dredge tripe in flour and shake off excess flour. Slip pieces of tripe into hot oil. Do not crowd the tripe, deep-frying a few sections at a time until golden brown, 1 to 2 minutes.
- Transfer tripe to a plate lined with paper towels to drain off excess oil. Serve with your choice of vinegar for dipping.
Nutrition Facts : Calories 292 kcal, Carbohydrate 7 g, Cholesterol 178 mg, Fiber 0 g, Protein 14 g, SaturatedFat 3 g, Sodium 156 mg, Sugar 0 g, Fat 23 g, ServingSize four as an appetizer, UnsaturatedFat 0 g
DEEP FRIED CRISPY BEEF TRIPE
What tripe is best? Either honeycomb or blanket tripe should be good, but NOT leaf or book tripe. If you're new at cooking beef tripe, there are three kinds with each coming from a distinct part of the cow's stomach. In the market, tripe is often sold bleached which gives the offal a whiter appearance. Unbleached tripe is more yellow than white.
Provided by Connie Veneracion
Categories Appetizer Main Course Snack
Time 16h30m
Number Of Ingredients 14
Steps:
- Rinse the tripe well. Use a soft brush to scrub the surface to remove any impurities. Rinse again and place in a pot.
- Pour enough water into the pot to cover the tripe completely. Bring to the boil and boil hard for about 10 minutes. Drain, discard the water and rinse the tripe well.
- Put the tripe in a clean pot and cover with water. Add the salt, peppercorns, garlic, shallot, ginger and bay leaf. Simmer until tender. Top with water as needed every two hours or so.
- Drain the tripe and cool.
- Cut the cooled tripe into strips about half an inch wide and three inches long.
- Place the tripe strips in a bowl, add half of the Vietnamese mixed fish sauce. Mix well.
- Cover the bowl and marinate the tripe in the fridge overnight.
- Heat enough cooking oil in a wok or pan to reach a depth of at least three inches.
- Drain the tripe and discard the strips of kaffir lime leaves.
- Add the starch to the drained tripe and toss to coat each piece well with starch.
- When the oil is hot, drop the starched tripe strips into it. Fry, about 10 to 12 pieces at a time, until a deep golden crust forms on the surface of the tripe.
- Drain the deep-fried tripe on a rack or a stack of paper towels.
- Serve the deep-fried crispy tripe with the remaining half of the Vietnamese mixed fish sauce for dipping.
DEEP FRIED TRIPE
Similar to deep fried calamari, crispy strips of tripe make an unusual, but delicious appetizer.
Provided by Chef Prentice
Categories Beef Appetizers
Time 2h15m
Yield 10
Number Of Ingredients 9
Steps:
- Place the tripe into a large pot, and cover with a lot of water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Drain, then rinse well with cold water. Drain in a colander, squeezing out the excess water.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat together the egg, barbeque sauce, and milk in a mixing bowl. Stir in the flour, and mix until no dry lumps remain. Season with garlic powder, pepper, and Italian seasoning.
- Dip the pieces of tripe into the egg batter, and allow the excess to drip off. Deep fry the tripe in the hot oil until golden brown, about 2 minutes. Allow the tripe to drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 24.8 g, Cholesterol 155.1 mg, Fat 22.6 g, Fiber 1.1 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 115.8 mg, Sugar 2.9 g
DEEP FRIED TRIPE
Similar to deep fried calamari, crispy strips of tripe make an unusual, but delicious appetizer.
Provided by Chef Prentice
Categories Beef Appetizers
Time 2h15m
Yield 10
Number Of Ingredients 9
Steps:
- Place the tripe into a large pot, and cover with a lot of water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Drain, then rinse well with cold water. Drain in a colander, squeezing out the excess water.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat together the egg, barbeque sauce, and milk in a mixing bowl. Stir in the flour, and mix until no dry lumps remain. Season with garlic powder, pepper, and Italian seasoning.
- Dip the pieces of tripe into the egg batter, and allow the excess to drip off. Deep fry the tripe in the hot oil until golden brown, about 2 minutes. Allow the tripe to drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 24.8 g, Cholesterol 155.1 mg, Fat 22.6 g, Fiber 1.1 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 115.8 mg, Sugar 2.9 g
Tips:
- Choose the right tripe: Look for honeycomb tripe, which is the most tender and flavorful cut.
- Clean the tripe thoroughly: Rinse the tripe under cold water and remove any excess fat or membranes.
- Soak the tripe overnight: This will help to remove any impurities and make the tripe more tender.
- Boil the tripe until tender: Bring a large pot of water to a boil and add the tripe. Reduce the heat to low and simmer for 1-2 hours, or until the tripe is tender.
- Coat the tripe in flour: Dredge the tripe in flour before frying. This will help to create a crispy coating.
- Fry the tripe in hot oil: Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the skillet. Fry the tripe in batches until golden brown and crispy.
- Serve the tripe with your favorite dipping sauce: Try serving the tripe with a spicy sauce, such as sriracha or buffalo sauce.
Conclusion:
Deep-fried tripe is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With its crispy coating and tender interior, deep-fried tripe is sure to please everyone at your table. So next time you're looking for something new to try, give deep-fried tripe a try!
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