Nutrition Facts for Fried tripe

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
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Image of Fried Tripe
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 (2613.3g)
Amount per serving % Daily Value*
Calories 5154.7
Total Fat 480.9g 0%
Saturated Fat 78.7g 0%
Polyunsaturated Fat 286.4g
Cholesterol 1021.0mg 0%
Sodium 5336.6mg 0%
Total Carbohydrate 148.3g 0%
Dietary Fiber 5.6g 0%
Total Sugars 19.7g
Protein 101.5g 0%
Vitamin D 231.6IU 0%
Calcium 775.5mg 0%
Iron 16.1mg 0%
Potassium 901.7mg 0%
*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%