Deep-Fried Tripe Recipe

Deep-fried tripe is a crunchy and delicious introduction to organ meats.

Close-up of strips of tripe that have been fried golden brown.

Serious Eats / Chichi Wang

Why It Works

  • Stewing the tripe before flouring and frying ensures it is tender.
  • The large relative surface area of honeycomb tripe makes for an especially crispy result.

Take a look at the platter of tripe in the image below. It comes from a pot of menudo I had sitting in my fridge, though the pieces of simmered tripe could have just as easily been fished out of a batch of Trippa alla Romana, that soothing dish of tripe cooked in tomato sauce and wine, topped with plenty of cheese and leaves of mint. Or, the tripe could have been slowly stewed in a clay pot with a pig's foot, cannellini beans, and plenty of white wine.

Close-up of stewed tripe on a white plate.

Serious Eats / Chichi Wang

The point is, these are pieces of well-stewed tripe, which means that the tripe is tender with a rich taste and a chewy snap that tears easily with every bite.

把一碗牛肚和一些意大利面,有更多tomato sauce and cheese, and that's a meal in itself. Simmered tripe is probably the way in which we most often enjoy tripe because its tough nature necessitates a low and slow cooking time. Hours have already been poured into its preparation, albeit ones in which your primary function is to tend to a simmering pot. So after the tripe is stewed, it tends to get eaten in a jiffy.

If you're looking for a change of pace, consider deep-frying the well-stewed tripe you have on hand. For an appetizer, take a few slices of tripe, dredge them in flour, salt, and cayenne pepper, and deep-fry the tripe for a minute or so in the hot oil. The slices of tripe will emerge transformed by the process: The honeycombed ridges and mop-like filaments will become paper-thin and crispy, forming a stiff armor around the interior of still-tender and chewy tripe.

Deep-frying tripe may also be one of the easier ways to introduce offal-squeamish eaters to the joys of stomach. Its winning crispiness not only creates textural pleasure but also disguises the looks of the honeycomb, which not everyone finds to be an asset.

Dipped in vinegar, deep-fried tripe makes for one addictive bar snack to be enjoyed straight out of the oil, eaten with fingers, and chased with a cold beer. I think there is a profound relationship between vinegar and oily fried things. You could get fancier and add finely sliced chile peppers, oil, and fish sauce or soy sauce to make a more balanced dipping sauce for the tripe. But I prefer my deep-fried tripe (and pig's ears too) with nothing more than a little dish of malt vinegar. It's more acerbic and a better foil, I think, to cut through the richness of deep-fried offal.

April 2011

Recipe Facts

Active:10 mins
Total:20 mins
Serves:4 servings

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  • 1/2cupflour

  • 1/2teaspoonkosher salt

  • ofcayenne pepperor paprika

  • 1poundstewed honeycomb tripe, cut into 1 inch slices lengthwise (see notes)

  • 1quartoilfor deep-frying

  • Vinegarfor dipping

Directions

  1. Mix flour with salt, pepper, and cayenne pepper or paprika.

  2. Heat up oil in your wok to 375°F (190°C). Dredge tripe in flour and shake off excess flour. Slip pieces of tripe into hot oil. Do not crowd the tripe, deep-frying a few sections at a time until golden brown, 1 to 2 minutes.

  3. Transfer tripe to a plate lined with paper towels to drain off excess oil. Serve with your choice of vinegar for dipping.

Special Equipment

Wok,Dutch oven, or another deep pan suitable for deep-frying,instant-read thermometer

Notes

To prepare and stew tripe, followmy recipe for menudo rojothrough step 3 (omit the lime, garlic, and oregano, if desired).

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Nutrition Facts(per serving)
292 Calories
23g Fat
7g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 292
% Daily Value*
Total Fat23g 30%
Saturated Fat 3g 14%
Cholesterol178mg 59%
Sodium156mg 7%
Total Carbohydrate7g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein14g
Vitamin C 0mg 0%
Calcium 93mg 7%
Iron 1mg 6%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)