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Tripe and Chips Recipe

A delightful fusion of the classic French fries and the unique taste of tripe, this recipe is sure to offer a pleasant surprise for those looking for something different yet familiar.


  • 2 pounds of cooked beef tripe
  • 5 potatoes
  • ¼ cup of rosemary (fresh or dried)
  • 2 bay leaves
  • 1 tsp of white wine vinegar
  • Zest from 1 lemon
  • 1 cup of flour
  • Cooking oil (for frying)
  • Salt and pepper to taste
  • Aioli (optional, for serving)


  1. Preparation of Potatoes:
  • In a large pot, combine the potatoes, rosemary, bay leaves, white wine vinegar, and lemon zest. Fill with enough water to cover the potatoes.
  • Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to simmer and cook the potatoes for about 25 minutes or until they are tender but still firm.
  • Drain the potatoes and set them aside to cool for a bit. Once they’re cool enough to handle, cut them into bite-sized chunks or wedges.

2. Preparation of Tripe:

  • Clean the tripe by removing any excess fat.
  • Cut the tripe into bite-sized pieces or strips.
  • Season lightly with salt and pepper.
  • In a bowl, place the flour. Dredge each tripe piece in the flour, ensuring it’s well-coated.

3. Frying:

  • In a large frying pan or deep fryer, heat the cooking oil to 350°F (175°C) or until a small piece of bread turns golden brown within 30 seconds of being dropped in.
  • Fry the potato chunks/wedges until they’re golden and crisp. This should take about 4-5 minutes. Remove and place them on a plate lined with paper towels to remove excess oil.
  • In the same oil, fry the tripe pieces until they are crispy and golden brown, which should also take about 4-5 minutes.
  • Remove the tripe from the oil and place it on the plate with the potatoes.

4. Serving:

  • Season the tripe and chips with more salt and pepper if needed. Serve hot, paired with aioli or your preferred dipping sauce.


  • Ensure the cooking oil is at the right temperature. Too hot, and the outside will cook too quickly, leaving the inside undercooked. Too cold, and the tripe and potatoes will absorb too much oil, becoming greasy.
  • Feel free to adjust the seasoning or add other spices/herbs to the flour for a different flavor profile.

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