Italian
Fried Tripe with Herb Salt and Aioli Sauce
by Chef in Camicia · 306K subscribers on YouTube
A crispy fried tripe dish served with aromatic herb salt and a creamy aioli sauce.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
Ingredients
13 items- 500 gTrippa di Cuffia Cotta
- Flour
- Frying Oil
- 1 pcsRosemaryfor the herb salt
- 4 pcsThymefor the herb salt
- 6 pcsSagefor the herb salt
- Parsleyfor the herb salt
- Coarse Saltfor the herb salt
- Garlicfor the aioli
- Mustardfor the aioli
- Extra Virgin Olive Oilfor the aioli
- Seed Oilfor the aioli
- Lemon Juicefor the aioli
Method
- Dry the tripe (cuffia) and cut it into strips.
- Coat the tripe in flour 00.
- Fry in hot oil until golden and crispy.
- Prepare the herb salt: dry parsley, rosemary, thyme, and sage in the oven, then grind with coarse salt.
- Prepare the aioli sauce: crush garlic with coarse salt and mustard, then slowly add a mix of half extra virgin olive oil and half seed oil while emulsifying. Finish with a few drops of lemon juice.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
