sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
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 Posted: Sat May 23, 09 8:50 am Post subject: Deep fried tripe |
 
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Ingredients
- 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
Recipe
- 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.
Comments
Good with the sort of things that this sort of thing is good with, e.g. tartare sauce, coriander paste etc. |
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