Method
1
Cut the boiled tripe into bite-sized pieces, approximately 2-3 cm.
2
In a shallow bowl, beat the 2 eggs until combined.
3
In another shallow bowl, mix the flour with salt and pepper to taste.
4
Dip each piece of tripe into the beaten egg, then dredge in the seasoned flour until fully coated.
5
Heat the high temperature oil in a large skillet over medium-high heat until shimmering.
3 minutes
6
Working in batches to avoid overcrowding, fry the coated tripe pieces until golden brown on both sides.
10 minutes
7
Transfer the fried tripe to a paper towel-lined plate to drain excess oil.
8
Serve hot while still crispy, optionally with a squeeze of lemon or mustard on the side.