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Breaded Tripe

Yield 4 servings


  • 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

  1. 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.

  2. 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.

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