With the coconut milk-braised honeycomb tripe I slice them into thin strips, dust in peppered flour and give it a quick deep fry.
These are nicely crisp and tender with tripe flavor lingering throughout the bite.
Not as chewy as we're used to this cow stomach to be. Really enjoyable.
Like little meat fries.
Will tripe find it's place in America's trend chamber? Although veal breast may be the new pork belly for the incoming year, can tripe be the new sweetbread? This seems like a good place to start...
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