Tripe in Batter

By the RecipeCafe Archives

Ingredients

• 1 Honeycomb tripe, cut into serving portions
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 Fat for frying (lard or vegetable shortening), enough to come about 1/4 inch (6 mm) up the pan
• 1 For the Tripe Batter:
• 1 cup (120 g) all-purpose flour
• 0.25 teaspoon salt
• 0.5 cup (120 ml) cold water
• 1 large egg, well beaten
• 1 tablespoon (15 ml) white vinegar
• 1 teaspoon (5 ml) olive oil or melted butter

Instructions

1. 1. Prepare the tripe: Wipe the tripe clean with a damp cloth, then cut it into individual serving pieces, roughly 3 x 4 inches (8 x 10 cm) each.
2. 2. Season the tripe: Sprinkle the pieces evenly on both sides with salt and black pepper.
3. 3. Make the batter (mixing technique — whisking dry and wet ingredients in stages to prevent lumps): In a medium bowl, combine 1 cup (120 g) flour and 1/4 teaspoon salt. Add 1/2 cup (120 ml) cold water gradually, whisking constantly until the mixture is perfectly smooth with no dry pockets. Add 1 well-beaten egg, 1 tablespoon (15 ml) vinegar, and 1 teaspoon (5 ml) olive oil or melted butter, whisking until fully incorporated. The finished batter should coat the back of a spoon without running off immediately.
4. 4. Heat the fat: In a 10-inch (25 cm) cast-iron skillet or heavy frying pan, heat enough fat to come about 1/4 inch (6 mm) up the sides over medium-high heat. The fat is ready when a small drop of batter sizzles and sets within 2 seconds, approximately 350-375°F (175-190°C) if using a thermometer.
5. 5. Coat and fry: Dip each piece of seasoned tripe into the batter, letting excess drip off, then lower it gently into the hot fat. Fry in batches without crowding for 3-4 minutes per side, until the batter is deep golden brown and crisp on the outside, and the coating sounds hollow when tapped lightly.
6. 6. Drain: Remove the fried tripe with a slotted spoon or tongs and drain on a wire rack or a plate lined with absorbent paper. Serve immediately.