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Fried Tripe

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Fried Tripe

Cuisine:Mexican

Course:Snack

20m prep 3h cook 3h ready

6 servings First included in the 1936 edition, this dish can be a decadent first course if thick blanket tripe is used; honeycomb tripe is more reminiscent of fried calamari (we prefer this kind for tacos). Please read about Deep-Frying.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 pounds tripe
  • 1
    • 8 cups water
    • 2 celery ribs, chopped
    • 1 small onion, chopped
    • 3 or 4 sprigs parsley
    • 2 or 3 sprigs thyme
    • 1 bay leaf
    • ¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
    • Salt and black pepper
    Sub-recipe steps
    1. Bring to a boil in a large saucepan: 8 cups water; 2 celery ribs, chopped; 1 small onion, chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf
    2. Reduce the heat to a simmer and cook uncovered for 20 minutes. Add: ¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
    3. Simmer for another 10 minutes. Strain and season to taste with: Salt and black pepper
  • 1 tablespoon salt
  • 1 cup flour
  • 1 ½ teaspoons salt
  • 1 teaspoon cayenne pepper
  • 2 inches vegetable oil or lard
  • 1
    • Any of the Fillings for Tacos and Burritos
    • Twelve 6-inch corn or flour tortillas, warmed, or 12 taco shells
    • Shredded lettuce
    • Chopped onion
    • Chopped cilantro
    • Sliced red radishes
    • Crumbled Cotija, or shredded Monterey Jack, Cheddar, or queso fresco
    • Sour cream or crema
    Sub-recipe steps
    1. Prepare or have ready: Any of the Fillings for Tacos and Burritos; Twelve 6-inch corn or flour tortillas, warmed, or 12 taco shells
    2. Meanwhile, place in separate serving bowls: Shredded lettuce; Chopped onion; Chopped cilantro; Sliced red radishes; Crumbled Cotija, or shredded Monterey Jack, Cheddar, or queso fresco; Pico de Gallo, Table Salsa, and/or Guacamole; Sour cream or crema; Taqueria Pickles
    3. Transfer the filling to a serving bowl. Wrap the warm tortillas in foil or place the taco shells in a basket. Allow guests to assemble their own tacos.
  • 1
    • 1 cup packed fresh parsley leaves
    • ½ cup extra-virgin olive oil
    • 3 tablespoons drained capers
    • (Up to 6 anchovy fillets)
    • 2 garlic cloves, chopped
    • 1 tablespoon red wine vinegar or lemon juice
    • ½ teaspoon whole-grain mustard
    • (½ teaspoon red pepper flakes)
    • Salt to taste
    Sub-recipe steps
    1. Combine in a food processor: 1 cup packed fresh parsley leaves; ½ cup extra-virgin olive oil; 3 tablespoons drained capers; (Up to 6 anchovy fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice; ½ teaspoon whole-grain mustard; (½ teaspoon red pepper flakes); Salt to taste
    2. Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.
  • Lemon wedges and chopped parsley

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 pounds tripe
  • 1 Court Bouillon or water to cover
  • 1 tablespoon salt
  • 1 cup flour
  • 1 ½ teaspoons salt
  • 1 teaspoon cayenne pepper
  • 2 inches vegetable oil or lard
  • 1 Tacos
  • 1 Salsa Verde or Horseradish Sauce
  • Lemon wedges and chopped parsley

Let's Cook

  1. Step 1.

    Prepare as directed above: 2 pounds tripe

  2. Step 2.

    Cut into bite-sized squares or strips and wash well. Transfer to a pot and add: Court Bouillon or water to cover; 1 tablespoon salt

  3. Step 3.

    Bring to a boil, reduce the heat, cover, and simmer the tripe until very tender, about 3 hours.

  4. Step 4.

    Drain and set aside to cool. Mix together in a large bowl: 1 cup flour; 1 ½ teaspoons salt; 1 teaspoon cayenne pepper

  5. Step 5.

    When cool enough to handle, add the tripe to the bowl and toss to coat. Preheat the oven to 200°F.

  6. Step 6.

    Heat to 370°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil or lard

  7. Step 7.

    Fry the tripe in batches until golden brown, adjusting the heat to maintain the right temperature. Transfer the fried tripe to a baking sheet lined with paper towels and transfer to the oven to keep warm while the other batches fry. Serve hot in: Tacos

  8. Step 8.

    Or serve as an appetizer with: Salsa Verde or Horseradish Sauce

  9. Step 9.

    Or simply garnished with: Lemon wedges and chopped parsley

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