Deep fried tripe
Created by sean, Tuesday, 28 March 2006
Description
Another good thing to do with offal
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
Serves
4
- 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
Method/steps
- Put the first 13 ingredients in a large pan and bring to the boil.
- Add the tripe and poach for about an hour.
- Remove, drain and cut into 1/2" strips
- Season with salt, then do the flour, egg, breadcrumb routine.
- Deep fry for 2 to 3 minutes, until nicely coloured and crisp.
- Drain on kitchen roll.
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