Deep-Fried Tripe with Green Paste

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This is a pleasing alternative to a tripe stew; the cooked pieces of tripe take on a melting quality surrounded by a crisp breadcrumbed coating.


  • 600 ml/1 pint beef stock (tinned consommé would be fine)
  • 1 carrot, peeled and sliced


Put the first 13 ingredients together in a large pan, preferably stainless steel or enamelled, and bring to the boil. Put in the tripe, and poach at a gentle simmer for about 1 hour. Remove, drain and cut into 1-cm/½-inch strips. Season with salt and dip each strip first in flour, then in egg and finally in the breadcrumbs. It is good to do them one at a time to avoid one strip glueing itself t