RomanItalian
Fried Tripe
by Fabrizio Sepe · 119K subscribers on YouTube
Crispy fried tripe served on a bed of salad with a pecorino cream and fresh mint.
- Difficulty
- easy
Ingredients
10 items- Tripe100 pelle variety; thin sheets of tripe
- Pecorino Romanofor the cream
- Lukewarm Waterwarm water, not exceeding 50°C
- Roman Mintfresh Roman mint
- Semola Rimacinata Flourfor coating
- Sunflower Oilfor frying
- Extra Virgin Olive Oilfor dressing the salad
- Saltto taste
- Mixed Saladmixed salad for serving
- Lemon Zestlemon zest, for garnish
Method
- Pat the tripe dry with paper towels.
- Cut the tripe into thin strips.
- Prepare the pecorino cream: in a bowl, combine grated pecorino with warm water (not exceeding 50°C) and blend with an immersion blender until smooth and creamy. Transfer to a piping bottle or pastry bag.
- Finely chop the fresh Roman mint. Reserve some for the salad and some for garnish.
- Dredge the tripe strips in semolina flour, shaking off any excess.
- Heat sunflower oil in a deep pan to 170°C (340°F). Fry the coated tripe in batches until golden and crispy, and the thin pieces curl up.
- Lightly dress the salad with extra virgin olive oil and a pinch of salt.
- Place the dressed salad on a serving plate and top with the fried tripe.
- Decorate the dish with small dots of pecorino cream using the piping bottle.
- Finish with fresh mint leaves and a sprinkle of lemon zest.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
