Deep-fried crispy honeycomb tripe

Speedy discovers the most unusual recipes. Ironically, the ones he finds are recipes I won’t even give a second thought to. Then, they turn out to be so delicious (like that butter-marinated tripe) and I start asking myself why I didn’t discover them in the first place.

So, here’s another tripe recipe. Deep-fried. Served with a vinegar dipping sauce that made me think the dish must be an authentic and traditional Filipino recipe. Yet, it is not. Speedy got the recipe from a British web site, believe it or not. Of course, Speedy did some tweaking. Very successful tweaking I must say because these deep-fried honeycomb tripe strips are so good they can be served as a main dish or as a finger food to accompany beer or other alcoholic drinks.

Deep-fried crispy honeycomb tripe

The recipe. It’s so simple, really. Simmer the tripe until very, very tender. Throw in some whole onions, garlic, peppercorns and bay leaf into the broth for depth of flavor. The simmering will take several hours. Be patient.

When the tripe is tender, drain and cool. Season with whatever you like. Salt, pepper, Speedy added cayenne pepper… You may also want to add some lime or lemon juice. Be imaginative and creative. Marinate overnight in the fridge.

Then, heat your cooking oil. At least two inches deep. Toss the tripe in flour (you may also want to season the flour) then deep fry in batches until golden and a light crisp crust has formed on the outside.

Serve with a vinegar dipping sauce. Pour some vinegar into a bowl. Add salt and freshly ground pepper. Throw in some sliced shallots, crushed garlic and a smattering of finely sliced onion leaves.

For a more appetizing presentation, scatter some onion leaves over the tripe too.

Then, enjoy the meaty goodness that melts in the mouth as it oozes with juices and explodes with flavors. Delicious.

Cooking time (duration): 25 minutes, excluding boiling and marinating

Number of servings (yield): 4

Meal type: lunch

  • romwell

    seems masarap anything fried usually is hehehe especially when served with beer… more so.

    hindi kaya nakakahilo ito? hehehe

    romwell

    • Connie

      Di naman. Most of the fat has already melted into the broth during simmering.

  • malou

    mukhang masarap ah, masubukan nga this weekend.

  • weng

    another great find connie!

    am I going to expect some oil splattering while frying the tripe?

    • Connie

      No. Coat anything with flour and the splatter is minimized. :)

  • http://none Crisma

    Ang galing! You are really so lucky that Speedy knows how to cook. And not just cook– but cook really well.

    • Connie

      I’m so happy because he really cooks now. Before, it would just be eggs and bacon or hotdogs or Spam hahaha

  • JASON

    HI CONNIE,

    i WOULD JUST LIKE TO ASK WHAT IF I PUT THE TRIPE IN A PRESSURE COOKER, IS THAT A GOOD IDEA AND FOR HOW LONG DO YOU RECKON?

    THANKS AND MORE POWER.

    • Connie

      I’d appreciate it if you could retype your question with your caps unlocked. All caps have a significance on the web and it isn’t nice.

  • http://joyjoycreativeoutlet.blogspot.com Joy

    That looks so good.

    • Connie

      Hay, it’s delicious. It’s just the long hours of simmering that’s bothersome.

  • http://www.everybodyplayswithfood.com Queso

    love it. I did mine with a warmed tomato and garlic salsa, with a little vanilla thrown in there at the end. Tripe loves vanilla.