Tripe Fried in Batter
Ingredients
Directions
Dry the boiled tripe with a cloth.
Dip the tripe in the batter.
Heat fat in a frying pan until boiling.
Fry the tripe until it is a light brown color.
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
- Boiled tripe
- Forms the main body of the fritter, already cooked, so frying mainly browns the outside.
- Batter
- Coats the tripe and crisps and browns in the hot fat to form a crust.
- Fat
- Conducts heat evenly around the coated tripe, browning the batter and crisping its surface.
The step that matters
Dry the tripe before dipping, and fry in hot fat. Surface water on the tripe turns to steam and makes the batter slide off or spatter in the fat. Drying the tripe helps the batter cling, and hot fat sets the batter quickly so it crisps instead of soaking up grease.
“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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