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.
Deep-fried crispy honeycomb tripe printed from https://casaveneracion.com/deep-fried-crispy-beef-tripe/ for personal use only. Not for republication nor distribution.