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Deep-fried tripe
- Prep time:
- 5 mins
- Cook time:
- 20 mins
- Serves:
- 4
Golden pieces of offal with a delicate, cayenne spiked outer coating from Fergus Henderson
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Tips and suggestions
- Cooks Tips...
- to cook the tripe, first clean it thoroughly, then blanch in salty water before simmering for 8 hours in chicken stock.
Fergus' recipe for pickled shallots
Ingredients
- 1 bowl plain flour, (about 250g)
- pinch cayenne pepper
- oil, for frying
- 800g cleaned and cooked white honeycomb tripe, cut into ‘prawn cracker’ size pieces
To serve
- vinegar, ideally from a jar of pickled shallots
- chips
Method
1. Season the flour with salt, pepper and cayenne for a little piquancy.2. Heat the oil in a saucepan or deep-fat fryer to 180C. When hot, toss the tripe in the seasoned flour, shake off the excess in a sieve and slip it into the oil. Deep fry in batches until golden. Remove from the oil with a slotted spoon and tip onto kitchen paper to drain excess oil.
3. Serve with pickled shallot vinegar for dipping and chips.
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