Скачать или смотреть HOW TO FRY TRIPE

You can get the canned tripe but the price mark up is insane. If you never tried tripe let me tell you about it... It's heavily textured and as long as it is very clean it taste somewhere between chicken and fish. If it is not clean it will have the essence of cow through and through.

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INGREDIENTS
3 lbs Scalded Tripe
2 Lemons
2 Serrano Peppers
Salt
Black Pepper
Garlic Powder
Cayenne Pepper
Hot Sauce (I am using Texas Pete)
2 cups flour
Oil

LET'S COOK
•Clean the tripe (Remove any fat or undesirable tissue)
•Cut tripe into 6-8 inch long pieced
•Cut up one Serrano Pepper (optional)

•CLEAN COOK: In a large pot add 1 gallon of water, the juice of two lemons, 1tbsp salt, 1/2 tbsp Black Pepper, 1/2 tbsp Garlic Powder
•Bring pot up to a boil add the Tripe and Serrano Pepper. Bring pot back up to a boil then reduce the temperature to a slow simmer
•Let the tripe cook for 15 minutes
•Remove tripe from the pot and rinse with cool water, rub the pieces together vigorously to make sure they are very clean.

•TENDERIZING COOK: In a large pot (use the same pot as the "clean cook" just clean it) add 1 gallon of water, 1tbsp salt, 1/2 tbsp Black Pepper, 1/2 tbsp Garlic Powder, and 1 Serrano Pepper
•Bring pot up to a boil add the Tripe. Bring pot back up to a boil then reduce the temperature to a slow simmer, put the top on the pot but off to the side so the pot can vent
•Let the tripe cook for 2 hours
•Remove tripe from them cool, then take a paper towel and blot out the excess moisture) put the tripe in a mixing bowl

•PREPARE TO FRY
•To the tripe add 2 tbsp of hot sauce, salt as needed, 1/2 tsp Black Pepper, just a little salt, 1/2 tsp Garlic Powder, 1/2 tsp cayenne pepper. Mix the spices evenly though the Tripe.
•In a sealable container add 2 cups of flour, 1/2 tsp Black Pepper, 1/2 tsp Garlic Powder, 1/2 tsp cayenne pepper. Mix the seasonings in the flour
•Add the tripe to the container, put the top on and shake.

FRY:
•In a skillet set to medium high heat filled about a 3rd of the way full with oil. Dust off as much of the flour from the tripe and add to the pan.
•Let the trip cook on each side for 3-4 minutes
•Once the tripe has finished cooking put it on a paper towel or a cooling rack to let the excess oil drain off and let them cool down.
•Once they are no longer scorching hot... ENJOY.







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