A lesser-known classic of Turkish breakfast tables, pan-fried tripe is made by soaking cleaned tripe in vinegar water, coating it with flour, and frying it. A garlic-vinegar sauce served alongside balances its aroma and completes the flavor.
Soak the tripe in vinegar water for 15 minutes; this helps reduce its odor.
Rinse the boiled tripe and cut it into thin strips.
Dip the tripe strips in beaten egg, then coat them in a mixture of flour, salt, and black pepper.
Heat the cooking oil in a pan and fry the tripe in batches until golden and crisp.
Mix the crushed garlic with the vinegar and serve it in a small bowl alongside the hot fried tripe.
Dry the tripe thoroughly before frying; otherwise, the oil may splatter and the coating may not adhere evenly. Contains allergens: wheat (gluten) and egg.
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