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Crispy beef tripe

Crispy beef tripe

Beef tripe cooked until tender is cooled, sliced, marinated in Vietnamese mixed fish sauce, tossed in starch, and deep fried until golden and crisp. Served with a tangy and spicy dipping sauce, crispy beef tripe may be enjoyed as an appetizer, snack or main course.
Course Appetizer, Main Course, Snack
Cuisine Fusion
Keyword Beef tripe, Organ meat, Slow cooker
Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Cooling / marinating 10 hours
Total Time 18 hours 30 minutes
Servings 3 people

Ingredients

For simmering the tripe

  • 500 grams beef tripe (1.1 pounds) honeycomb or blanket
  • 1 teaspoon salt
  • ¼ teaspoon whole peppercorns
  • 4 cloves garlic
  • 1 shallot halved
  • 1 half-inch knob ginger
  • 1 bay leaf

Vietnamese mixed fish sauce

  • 4 tablespoons fish sauce
  • 4 tablespoons calamansi juice or lemon or lime juice
  • 2 tablespoon refined sugar
  • 2 teaspoon chopped garlic
  • 2 bird's eye chilies thinly sliced

For frying

  • ¼ to ⅓ cup potato starch
  • cooking oil

To serve

  • 1 shallot peeled and thinly sliced
  • 1 to 2 tablespoons thinly sliced scallions
  • ground black pepper

Instructions

Simmer the tripe

  • Rinse the tripe well. Use a soft brush to scrub the surface to remove any impurities. Rinse again and place in a pot.
  • Pour enough water into the pot to cover the tripe completely. Bring to the boil and boil hard for about 10 minutes. Drain, discard the water and rinse the tripe well.
  • Put the tripe in a clean pot and cover with water. Add the salt, peppercorns, garlic, shallot, ginger and bay leaf. Simmer until tender. Top with water as needed every two hours or so.
  • Drain the tripe and cool.

Marinate the tripe

  • Cut the cooled tripe into strips about half an inch wide and three inches long.
  • Place the tripe strips in a bowl, add half of the Vietnamese mixed fish sauce. Mix well.
  • Cover the bowl and marinate the tripe in the fridge overnight.

Deep fry the tripe

  • Heat enough cooking oil in a wok or pan to reach a depth of at least three inches.
  • Drain the tripe.
  • Add the potato starch to the drained tripe and toss to coat each piece well with starch.
    Cooked beef tripe tossed in starch
  • When the oil is hot, drop the starched tripe strips into it. Fry, about 10 to 12 pieces at a time, until a deep golden crust forms on the surface of the tripe.
    Deep frying beef tripe
  • Drain the deep-fried tripe on a rack or a stack of paper towels.

Serve

  • Stir the remaining Vietnamese mixed fish sauce with the sliced shallots, scallions, a pinch of pepper and two tablespoons of water to make the dipping sauce.
    Crispy beef tripe
  • Serve the deep-fried crispy tripe with the dipping sauce on the side.