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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Thoroughly rinse the beef tripe under cold running water to remove any residual impurities.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a separate shallow bowl, whisk the egg and buttermilk together to create the wet batter.

Step 6

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.

Step 7

In a deep skillet or heavy-bottomed pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Step 8

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.

Step 9

Remove the fried tripe with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining batches.

Step 10

Serve the fried tripe immediately with lemon wedges on the side for a fresh, zesty squeeze. Enjoy!

Nutrition Facts

Serving size	2613.3 grams (2613.3g)

Amount per serving	% Daily Value*
Calories	5155

Total Fat 480.90g	617%
Saturated Fat 78.70g	394%
Polyunsaturated Fat 286.40g
Cholesterol 1021mg	340%
Sodium 5337mg	232%
Total Carbohydrate 148.30g	54%
Dietary Fiber 5.60g	20%
Total Sugars 19.70g
Protein 101.50g	203%

Vitamin D 232IU	1158%
Calcium 776mg	60%
Iron 16mg	89%
Potassium 902mg	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.

Source of Calories

Fat: 81.2%

Protein: 7.6%

Carbs: 11.1%