This is pure gold. Everyone at Chez KP scoffed this down in a matter of moments. Even after I told them what it was and where it comes from. They’re not offal eaters as a rule. I served it with a green salad on the side. Allow plenty of time for simmering (I did this step the day before).

So without further ado…

Crispy Salt & Vinegar Tripe
1 tripe
bay leaf
1 cup flour
cracked black pepper
sea salt
oil for deep frying

  1. Place tripe and bay leaf in gently simmering water. Simmer for around 2 hours until very tender.
  2. Pat dry and sprinkle with salt and pepper
  3. Heat oil in wok until it reaches about 3 cm deep
  4. Generously salt and pepper the flour and mix well to combine
  5. Coat the trip in flour and deep fry in batches until golden brown.
  6. Drain and serve with vinegar of choice as a dipping sauce.