Chef Funi's Deep Fried Tripe
Chef Funi's Deep Fried Tripe

Chef Lufuno ‘Funi’ Sinthumule loves South African cuisine, although he feels that it is still underrated here in Mzansi. His prepared a traditional dish with a twist – deep fried tripe served with salt, pepper and lemon wedges. Yummy!

This is a simple recipe and it’s absolutely delicious. It might even change your misgivings about eating offal. Don’t knock it till you try it!

Chef Funi

INGREDIENTS:

  • 2 cups cooked tripe
  • Juice of 1 lemon
  • 1tbsp olive oil
  • Salt and black pepper
  • 1/2 cup cake wheat flour (seasoned with salt and pepper)
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • cooking oil for deep frying
  • lemon wedges, to serve
  • 1 hand full basil leaves (optional)

METHOD:

  1. In a large bowl mix together tripe, lemon juice, oil, salt and pepper and refrigerate for at least 30 min.
  2. Drain the tripe.
  3. Roll in flour, then dip in eggs and lastly roll in bread crumbs. Repeat this process twice on each tripe nugget.
  4. Heat cooking oil and deep-fry the tripe for about 3-5 minutes or until golden brown in colour.
  5. Place nuggets on a paper towel to absorb oil.
  6. Serve warm with lemon wedges and season with salt and pepper to taste.
  7. For added fun, flavour and frying… deep-fry the basil leaves, drain on paper towel and sprinkle over tripe. PLEASE NOTE that the leaves will POP and splatter oil so stand away from the stove when trying this.