Fried Tripe in Batter
Ingredients
Directions
Prepare
Fry the tripe lightly on one side and then remove it.
Prepare a batter as you would for fritters.
Fry and serve
Dip the fried tripe squares into the batter.
Drop the battered tripe into hot lard and fry quickly.
Serve immediately.
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 and mild when cooked before battering.
- Batter (as for fritters)
- Forms a crisp, golden coating that seals in moisture during frying.
The step that matters
Drop the battered tripe into hot lard and fry quickly.. If the lard is not hot enough, the batter absorbs fat and turns greasy instead of crisping. Frying quickly sets the coating before the tripe dries out.
“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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