Deep Fried Tripe

1. 1

   Place the tripe into a large pot, and cover with a lot of water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Drain, then rinse well with cold water. Drain in a colander, squeezing out the excess water.

2. 2

   Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

3. 3

   Beat together the egg, barbeque sauce, and milk in a mixing bowl. Stir in the flour, and mix until no dry lumps remain. Season with garlic powder, pepper, and Italian seasoning.

4. 4

   Dip the pieces of tripe into the egg batter, and allow the excess to drip off. Deep fry the tripe in the hot oil until golden brown, about 2 minutes. Allow the tripe to drain on a paper towel-lined plate before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.