Fried Tripe
Crispy, golden, and bursting with bold flavors, Fried Tripe is the ultimate comfort food for adventurous eaters craving something extraordinary. This recipe transforms tender, slow-simmered beef tripe into irresistibly crunchy strips by coating them in a spiced batter made with paprika, cayenne, and garlic powder, then frying them to perfection. The preparation begins with tripe simmered in a fragrant blend of milk, water, bay leaves, and seasoning, ensuring a tender texture and mild flavor. Coated in a double-layered crust for maximum crunch, each bite is packed with a perfect blend of savory and spicy notes. Serve with lemon wedges for a refreshing zing, and enjoy this hearty dish as a standout appetizer or indulgent main course. This is a must-try for fans of unique fried foods and bold culinary adventures!
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Recipe Information
Ingredients
- 500 grams Beef tripe
- 250 ml Milk
- 1000 ml Water
- 2 leaves Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 100 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Cayenne pepper
- 1 large Egg
- 120 ml Buttermilk
- 500 ml Vegetable oil
- 2 optional, for serving Lemon wedges
Instructions
Thoroughly rinse the beef tripe under cold running water to remove any residual impurities.
In a large pot, combine the tripe, milk, water, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes until the tripe is tender.
Remove the tripe from the pot and allow it to cool slightly. Pat it dry with paper towels and slice it into thin, bite-sized strips.
Prepare the dry coating by mixing the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper in a shallow bowl.
In a separate shallow bowl, whisk the egg and buttermilk together to create the wet batter.
Dip each strip of tripe first into the dry flour mixture, then into the buttermilk-egg mixture, and then back into the dry flour mixture. Make sure the strips are fully coated before setting them aside on a plate.
In a deep skillet or heavy-bottomed pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Carefully fry the coated tripe strips in small batches to avoid overcrowding the pan. Fry each batch for 3-4 minutes, turning as needed, until the strips are golden brown and crispy.
Remove the fried tripe with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining batches.
Serve the fried tripe immediately with lemon wedges on the side for a fresh, zesty squeeze. Enjoy!
Nutrition Facts
Calories |
5155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.9 g | 617% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 286.4 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5337 mg | 232% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 19.7 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 776 mg | 60% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
