First included in the 1936 edition, this dish can be a decadent first course if thick blanket tripe is used; honeycomb tripe is more reminiscent of fried calamari (we prefer this kind for tacos). Please read about Deep-Frying.

Prepare as directed above:

Cut into bite-sized squares or strips and wash well. Transfer to a pot and add:

Bring to a boil, reduce the heat, cover, and simmer the tripe until very tender, about 3 hours.

Drain and set aside to cool. Mix together in a large bowl:

When cool enough to handle, add the tripe to the bowl and toss to coat. Preheat the oven to 200°F.

Heat to 370°F in a deep-fryer, deep heavy pot, or Dutch oven:

Fry the tripe in batches until golden brown, adjusting the heat to maintain the right temperature. Transfer the fried tripe to a baking sheet lined with paper towels and transfer to the oven to keep warm while the other batches fry. Serve hot in:

Or serve as an appetizer with:

Or simply garnished with: