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 crispy beef tripe.
Speedy served the fried tripe with a vinegar dipping sauce that made me think the dish must be a traditional Filipino recipe. But it isn’t. 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 beef 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.
What tripe is best? Either honeycomb or blanket tripe should be good, but NOT leaf or book tripe. If you’re new at cooking beef tripe, there are three kinds with each coming from a distinct part of the cow’s stomach. In the market, tripe is often sold bleached which gives the offal a whiter appearance. Unbleached tripe is more yellow than white.
The recipe. It’s so simple, really. It’s the long simmering time for the tripe to become tender that requires patience. It’s a process that you just can’t hurry up. A pressure cooker will shorten the cooking time but if you like total control over the texture, a slow cooker or simmering on the stovetop is a better idea. You can check the tripe’s progress occasionally so that there’s no risk of overcooking it.
Whichever way you choose to cook the tripe, the rest of the procedure for frying it is the same. You cut the tripe into strips, you marinate the tender strips, you toss in starch then deep fry.
Deep-fried crispy honeycomb tripe
This is an updated post. The original, published on November 23, 2010, did not contain an ingredients list and step-by-step cooking instructions. Enjoy!
For simmering the tripe
- 1/2 to 3/4 cup corn starch
- cooking oil
Simmer the tripe
Rinse the tripe well. Use a soft brush to scrub the surface to remove any impurities. Rinse again and place in a pot.
Pour enough water into the pot to cover the tripe completely. Bring to the boil and boil hard for about 10 minutes. Drain, discard the water and rinse the tripe well.
Put the tripe in a clean pot and cover with water. Add the salt, peppercorns, garlic, shallot, ginger and bay leaf. Simmer until tender (see notes below). Top with water as needed every two hours or so.
Drain the tripe and cool.
Marinate the tripe
Cut the cooled tripe into strips about half an inch wide and three inches long.
Place the tripe strips in a bowl, add the nuoc mam pha and kaffir lime leaves. Mix well.
Cover the bowl and marinate the tripe in the fridge overnight.
Deep fry the tripe
Heat enough cooking oil in a wok or pan to reach a depth of at least three inches.
Drain the tripe and discard the strips of kaffir lime leaves.
Add the starch to the drained tripe and toss to coat each piece well with starch.
When the oil is hot, drop the starched tripe strips into it. Fry, about 10 to 12 pieces at a time, until a deep golden crust forms on the surface of the tripe.
Drain the deep-fried tripe on a rack or a stack of paper towels.
Serve the deep-fried honeycomb tripe with your preferred dipping sauce as an appetizer, or pair with rice for your meal.
The simmering time for the tripe will be different if you choose to cook it in a slow cooker or a pressure cooker.