Crumbed ox tripe

Recipe from: 4/20/1989 12:00:00 AM
Ingredients 17
Servings 6


  • 1
    cleaned tripe
  • water
  • 1
    lemon, rind
  • a little parsley
  • 2
    bay leaves
  • 2
    carrots, cleaned
  • 1
    onion, peeled
  • 7
  • salt
  • 1
  • 50
  • 375
    fresh white breadcrumbs (use more if needed)
  • oil for frying
  • 2
    onions, sliced in rings
  • 1
    clove garlic, crushed
  • 15
    parsley, finely chopped
  • 15
    lemon juice


Place the tripe in a fairly large saucepan and cover with water. Bring to the boil and drain immediately. Add enough water to just cover the tripe and add the lemon rind, parsley, bay leaves, carrots, the peeled onion and peppercorns. Simmer until the tripe is tender (2 to 3 hours). Add salt and boil a few minutes. Drain and pat dry. Slice the tripe in 5 x 2 cm strips. Beat the egg and milk together. Dip the tripe strips in the egg mixture and then in the breadcrumbs. Heat sufficient oil in a pan and fry the strips until nicely browned. Drain on kitchen towelling and keep warm. Heat more oil in the pan and sauté the onion rings and garlic until soft. Add the lemon juice and parsley and stir thoroughly. Serve with the tripe. Broccoli and stewed dried fruit also complement tripe.

Read more on: shallow-fry

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