Contact Us
Beyond the Steakhouse

Crispy Golden Tripe with Smoky Poblano “Gravy”

Experience the ultimate crunch with golden-fried tripe served over a rich, velvety reduction of our fire-roasted Smoky Poblano Soup.

This dish reimagines a ready-to-heat ingredient through a modern, high-heat lens. The shattering-crisp texture of the golden-fried tripe acts as the perfect vessel for our Smoky Poblano Soup, which has been reduced to a concentrated, velvety sauce. The fire-roasted notes of the poblano bring an earthy depth that tames the richness of the fry, while the fresh garnishes provide a bright, clean finish.

Ingredients
  • Beef Tripe: 1 lb. (pre-cleaned and boiled until tender)
  • Brickman’s Smokey Poblano & Cheese Soup: 1.5 cups (used as a rich sauce)
  • Dredge: 1/2 cup cornstarch, 1/2 cup flour, 1 tsp. smoked paprika, salt & pepper
  • Fresh Garnish: Pickled red onions, sliced radishes, and fresh cilantro (to cut the richness)
  • Lime Wedge: 1 for serving

Directions

  1. Prep the Tripe
  • Ensure your tripe is already tenderized (boiled for 2 – 3 hours in aromatics if not pre-cooked).
  • Pat the tripe extremely dry with paper towels. Any moisture will prevent it from getting that signature “shatter-crunch.”
  • Slice the tripe into bite-sized strips or “fingers.”
  1. The Smoky Reduction
  • Pour the Smoky Poblano Soup into a small saucepan.
  • Simmer on medium-low heat for 5 – 8 minutes, stirring occasionally. You want it to reduce slightly so it becomes a thick, pourable “gravy” rather than a thin soup. Keep warm.
  1. The Fry
  • Toss the tripe strips in the dredge (flour, cornstarch, paprika) until fully coated.
  • In a heavy skillet, heat 1/2 inch of neutral oil to 375°F.
  • Fry the tripe in small batches for about 2 – 3 minutes until they are golden brown and crisp. Drain on a wire rack or paper towels and immediately hit them with a pinch of salt.
  1. Assembly
  • The Foundation: Pour a generous “pool” of the reduced Smoky Poblano Soup onto the center of a shallow plate or bowl.
  • The Crunch: Pile the crispy fried tripe directly in the center of the sauce.
  • The Brightness: Top with the pickled onions, radishes, and cilantro. The acidity is essential for balancing the deep, smoky flavors.

Featured Products