Fried Tripe in Batter
Ingredients
Directions
Prepare
Fry the tripe lightly on one side and then remove it.
Make a batter by mixing flour, water, and a pinch of salt until smooth.
Fry and serve
Dip the fried tripe squares into the batter.
Drop the battered tripe into hot lard and fry quickly until golden.
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 when cooked through.
- Flour
- Forms the batter that coats the tripe and crisps to a golden shell when fried.
- Water
- Hydrates the flour into a smooth batter that coats the tripe evenly.
- Lard for frying
- Conducts heat to crisp and brown the batter quickly around the tripe.
The step that matters
Drop the battered tripe into hot lard and fry quickly until golden. If the lard is not hot enough, the batter absorbs oil and turns greasy instead of crisping. Frying quickly at high heat sets the batter's crust before the coating soaks up fat and the tripe overcooks.
“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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