Breaded Tripe

Oxmoor House
4 servings


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1 (24-ounce) can tripe, drained and rinsed
1 egg, beaten
1 tablespoon milk
3/4 cup fine dry breadcrumbs
3 tablespoons shortening
Salt and pepper to taste


Cut tripe into serving-size pieces. Combine egg and milk in a small bowl; mix well. Dip tripe pieces in egg mixture. Dredge each piece in breadcrumbs.

Melt shortening in a large heavy skillet over medium heat. Fry tripe until golden brown on each side. Drain on paper towels. Sprinkle with salt and pepper; serve immediately.

Created date

February 2010