- 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
How to Make It
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.