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Deep fried tripe

 
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sean
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Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Sat May 23, 09 8:50 am    Post subject: Deep fried tripe Reply with quote
    



Ingredients


  • 600ml beef stock(for preference, but use what you like)

  • 1 carrot, peeled and sliced

  • 2 celery sticks, chopped

  • 1 onion, peeled and sliced

  • 3 cloves

  • 2 garlic cloves, peeled and crushed

  • 1 bay leaf

  • 2 thyme sprigs

  • 6 peppercorns

  • 3 tbsp nam pla

  • 2 tbsp soy sauce

  • 3 dried chillies, crumbled

  • 1 tbsp red wine vinegar

  • 700g ox tripe, blanched in boiling water and drained(lots of tripe is pre-blanched - ask your butcher)

  • salt

  • plain flour

  • 2 eggs, beaten

  • fresh breadcrumbs




Recipe


  1. Put the first 13 ingredients in a large pan and bring to the boil.

  2. Add the tripe and poach for about an hour.

  3. Remove, drain and cut into 1/2" strips

  4. Season with salt, then do the flour, egg, breadcrumb routine.

  5. Deep fry for 2 to 3 minutes, until nicely coloured and crisp.

  6. Drain on kitchen roll.




Comments

Good with the sort of things that this sort of thing is good with, e.g. tartare sauce, coriander paste etc.

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