Deep-fried Tripe

Golden pieces of offal with a delicate, cayenne spiked outer coating from Fergus Henderson
By Fergus Henderson
Deep-fried Tripe
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 bowl plain flour, (about 250g)
  • pinches cayenne pepper
  • oil, for frying
  • 800 g cleaned and cooked white honeycomb tripe, cut into prawn cracker size pieces

To serve

  • vinegar, ideally from a jar of pickled shallots
  • chips

Tips and Suggestions

to cook the tripe, first clean it thoroughly, then blanch in salty water before simmering for 8 hours in chicken stock.

Fergus' recipe for pickled shallots


1. Season the flour with salt, pepper and cayenne for a little piquancy.

2. Heat the oil in a saucepan or deep-fat fryer to 180C. When hot, toss the tripe in the seasoned flour, shake off the excess in a sieve and slip it into the oil. Deep fry in batches until golden. Remove from the oil with a slotted spoon and tip onto kitchen paper to drain excess oil.

3. Serve with pickled shallot vinegar for dipping and chips.

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