“Similar to deep fried calamari, crispy strips of tripe make an unusual, but delicious appetizer.” - by Chef Prentice
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Place the tripe into a large pot, and cover with a lot of water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Drain, then rinse well with cold water. Drain in a colander, squeezing out the excess water.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Beat together the egg, barbeque sauce, and milk in a mixing bowl. Stir in the flour, and mix until no dry lumps remain. Season with garlic powder, pepper, and Italian seasoning.
- Dip the pieces of tripe into the egg batter, and allow the excess to drip off. Deep fry the tripe in the hot oil until golden brown, about 2 minutes. Allow the tripe to drain on a paper towel-lined plate before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 362 cal
- 18%
- Fat
- 22.6 g
- 35%
- Carbs
- 24.8 g
- 8%
Based on a 2,000 calorie diet
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