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Place the tripe in a saucepan and cover with water or milk. Bring to the boil and cook for 2-3 hours until tender. Drain and pat dry really well with kitchen paper.
Cut the tripe into strips. Season and toss in the flour.
Heat enough oil for shallow frying in a non-stick frying pan. Fry the tripe until golden and crisp. Remove with a slotted spoon and drain well on kitchen paper.
In a separate pan, add the butter and a touch of oil. Add the sliced onions and garlic and cook until soft and golden brown. Add the tripe, season well and add a touch of cayenne pepper. Cook for a few minutes. Finally, add the parsley and lemon juice to taste.
Copyright © Gordon Ramsay
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