FRIED TRIPE
Another way to use those organs that are becoming the "posh" thing in expensive restaurants. A delicacy that has been enjoyed by slaves and African-Americans for years. Mexicans use it in their Menunudo.
Provided by mightyro_cooking4u
Categories Beef Organ Meats
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.
SPICY BEEF TRIPE
Beef tripe, also known as tripe, has the functions of nourishing the spleen and stomach, nourishing qi and blood, nourishing deficiency and essence, diminishing thirst, etc., and is rich in nutrients. There are also many ways to make beef venetian leaves, which can be fried, shabu-shabu, cold and so on. The family's favorite is the cold salad, seasoned with red oil and onion, which is spicy and chewy, and has a unique taste. Today I used a piece of cooked fennel for a cold dressing. If you buy it raw, wash it, put it in a pressure cooker, and cook it for half an hour. When cooking, add star anise, pepper, ginger and tripe and cook together. Adding spices is to remove the fishy smell of beef. If you don't need a pressure cooker, you can cook it until you can pierce the meat with chopsticks. The cooked tripe can be stored frozen and taken as you eat.
Provided by Shredded Potato Burrito
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Cooked beef louver, boil water, blanch it again, remove
- Cut the beef louver into thin strips about the thickness of chopsticks
- Chop cilantro and onion into small pieces
- Put a little oil in the wok, saute the onions, don't fry for a long time, as long as the onions are scented
- Pour the sauteed scallion oil into the venetian leaves, add coriander and salt at the same time
- Put a tablespoon of seafood soy sauce
- Put 2 tablespoons of red oil in
- Mix well, after 5 minutes, you can serve it after a few stirs. It's delicious and can't wait
SPICY FISH FRY BATTER
I found this on the Internet at Fishermansexpress.com but haven't tried it yet. There was no amount given for the flour but I would think a cup should be sufficient. I also think the amounts given for the spices is a little sparse, at least for my palette, so I added "to taste" since what one person thinks is spicy may differ from another person.
Provided by MSnow
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except flour; blend well.
- Cut fish into thin strips.
- Roll fish in flour; shake off excess.
- Dip in egg batter, then roll in flour again and shake off excess.
- Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.
Nutrition Facts : Calories 104.3, Fat 4.8, SaturatedFat 1.8, Cholesterol 163.5, Sodium 766, Carbohydrate 6.2, Sugar 6.2, Protein 8.8
SPICY STEWED TRIPE WITH SCALLIONS
This spicy, slippery tripe begs to be slurped like a bowl of noodles, so you may want a roll of paper towels nearby. Slicing the tripe as thinly as possible provides a soft, tender texture, and the collagen that yields from the calf's foot makes the broth itself slick and full-bodied. The mix of chiles creates a great and powerful warmth that spreads across your chest and leaves a bold, pleasant zing on the tongue, but it is not the kind of sharp or angry spicy that makes your eyes water or your nose run. The paper towels are for tidying up around your enthusiasm, not for dabbing your tears.
Provided by Gabrielle Hamilton
Categories meat, soups and stews, main course
Time 6h
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Prepare the stewed tripe: Put tripe in a heavy pot and cover with 1 inch cold water. Bring to boil over high heat, then drain and set aside. Put onion, garlic and 1 chile de árbol into a cheesecloth sachet. Set aside.
- Add foot pieces and 2 quarts water to the pot, and bring to boil over high heat. Reduce heat to medium, and simmer, skimming any foam that rises to the surface, for 30 minutes.
- Meanwhile, slice the flat sections of tripe into thin, 4-inch-long ribbons resembling noodles - wider than linguine but not quite as thick as fettuccine - and any folds and thick creases into skinny coins.
- Add tripe and onion sachet to calf's foot, cover with 2 quarts broth and simmer, uncovered, for 4 hours until soft.
- Meanwhile, prepare the chile powder: Heat the oven to 375 degrees. Lay the guajillo chiles, ancho chile and remaining chiles de árbol on a sheet pan and heat them through for 8 to 10 minutes - enough time for them to become hot and fragrant but not enough time for them to take on dark color. Let the chiles cool completely until they again feel dry and brittle.
- Pull off the chile stems and tap out the seeds, or split the chiles like a vanilla bean to let out the seeds. Pulse the dry skins in a spice mill to fine flakes the same texture as fish meal. (It makes about 6 tablespoons chile powder.)
- Remove and discard feet and sachet. (A majority of the flesh and fat and tendon of the foot should have turned gelatinous and fallen off; what's left on the foot is mostly stark, bare bone.) Stir in the chile powder, plus the oregano, cumin and a little salt to taste. Simmer, uncovered, 45 minutes more until tripe is slippery soft and broth is dark as leather.
- To serve, ladle tripe and broth into bowls, and positively shower each portion with a mountain of sliced scallions.
SPICED BEER BATTER
Make and share this Spiced Beer Batter recipe from Food.com.
Provided by PetsRus
Categories Quick Breads
Time 15m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients, add the oil and the beer.
- If you have the time, cover and leave to stand for a few hours, this will improve the texture of the batter{not in the refrigerator} Just before you need it, beat the egg white stiff and fold it into the batter.
- Whatever your choice of food, coat with flour first, dip in the batter, then deep fry.
- You can leave out the spices for a plain batter and use water instead of the beer.
- This is great for onion rings!
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