Trippa Fritti

Adapted by
July 2012
Yield: 8-10 servings


5 pounds honeycomb tripe
4 quarts chicken stock
1 Vidalia onion, chopped
2 bulbs fennel, chopped
1 tablespoon black peppercorns
1 tablespoon red chile flakes
1 tablespoon fennel seed
1 tablespoon anise seed
1 tablespoon coriander seeds
1 bunch thyme
2 bay leaves
3 lemons, cut in half and grilled
1 box cornstarch
2 tablespoons ground anise seed
canola oil
anise seed


Rinse tripe under cold water. In a braising dish or stock pot, cover tripe with chicken stock, onion, fennel, peppercorns, chile flakes, fennel seed, anise seed, coriander seed, thyme, bay leaves, and grilled lemons. Cover with plastic wrap and aluminum foil. Cook for 2½ to 3 hours at 250°F. When tripe is tender, remove and let cool in liquid.

Once cool enough to handle, cut tripe into 4-inch strips and dry on towels. Combine cornstarch and ground anise seed, and dredge tripe strips. Heat canola oil to 375°F and fry tripe until crispy. Season with salt and anise seed.