Fried Tripe
Ingredients
Directions
Prepare
Boil the tripe until tender and cut into 1.5‑inch square pieces.
Batter and fry
Dip the tripe pieces into the thick pancake batter seasoned with pepper and salt.
Fry the battered tripe in hot oil until golden brown.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tripe
- Forms the main body of the dish, becoming tender after boiling and cooking.
- Pancake batter
- Coats the tripe and forms a crisp golden crust when fried in hot oil.
The step that matters
Fry in hot oil until golden brown. The oil must be hot enough to crisp the batter quickly; if it is too cool, the batter absorbs oil and turns greasy before it browns.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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