Tablier de Sapeur - Crispy Tripe Fritters

Ingredients

• 1 pound (450g) beef tripe 1 pound (450g) beef tripe
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying
• Tangy sauce (gribiche or tartare), for serving Tangy sauce (gribiche or tartare), for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the milk, minced garlic, Dijon mustard, parsley, thyme, salt, and black pepper.
2. 2.
   Add the beef tripe to the marinade and let it soak for at least 2 hours, or overnight for best results.
3. 3.
   After marinating, remove the tripe from the milk mixture and pat it dry with paper towels.
4. 4.
   Cut the tripe into rectangular pieces, approximately 3x4 inches in size.
5. 5.
   In a shallow dish, place the flour and season it with salt and pepper.
6. 6.
   Dredge each piece of tripe in the seasoned flour, shaking off any excess.
7. 7.
   Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).
8. 8.
   Carefully place the coated tripe pieces into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side.
9. 9.
   Remove the fritters from the oil and drain them on a paper towel-lined plate.
10. 10.
    Serve the Tablier de Sapeur hot with tangy sauce on the side.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean and rinse the tripe before marinating to remove any residual impurities. This will help achieve a cleaner and more appetizing flavor.

Tips & Tricks

• For an extra crispy texture, you can double-coat the tripe by dipping it in the flour mixture, then back into the milk marinade, and finally back into the flour mixture before frying.
• If you prefer a milder flavor, you can soak the tripe in buttermilk instead of regular milk during the marinating process.
• Serve the Tablier de Sapeur with a side of fresh lemon wedges to add a zesty kick to each bite.
• If you don't have a deep fryer, you can use a deep, heavy-bottomed pot for frying. Just make sure to monitor the oil temperature carefully to avoid burning.
• Leftover fritters can be reheated in the oven at 350°F (180°C) for about 10 minutes to regain their crispiness.

Serving advice

Tablier de Sapeur is best served hot, allowing the crispy fritters to be enjoyed at their peak. Serve them as a main course accompanied by a tangy sauce, such as gribiche or tartare, to balance the richness of the dish. Add a side of fresh salad or steamed vegetables to complete the meal.

Presentation advice

To present the Tablier de Sapeur, arrange the golden-brown fritters on a platter, garnished with fresh parsley or thyme sprigs for a touch of green. Place a small bowl of tangy sauce in the center of the platter for dipping. The contrast of colors and textures will make the dish visually appealing and appetizing.