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Cornflake-coated tripe kebabs

Talk about affordable braai meat! You’ll want to head down to your local butcher for this one and get the best quality offal to make these cornflake-coated tripe kebabs.


For the tripe kebabs
500 g honeycomb tripe, boiled
½ cup flour
2 eggs, whisked
1 cup Cornflakes, crushed
20 g parsley, finely chopped
1 tsp garlic powder
Salt and pepper
Vegetable oil, to deep-fry
For the piccata sauce
4 tbsp butter
4 tbsp olive oil
4 tbsp capers
3 lemons, zest and juice
½ cup chicken stock
20 g parsley, roughly chopped

For the tripe kebabs
1. Cut the tripe into squares and slide on to skewers.
2. Set out 3 bowls as follows: flour; eggs; Cornflakes, parsley, garlic, salt and pepper.
3. Roll each kebab in the flour, then the egg, then the Cornflakes.
4. Heat the oil to medium. Fry the kebabs in batches until coating is crispy, 15 minutes.
For the piccata sauce
1. Heat butter and oil in a pan. Add capers and lemon zest and fry for 2 minutes. Add juice and stock. Simmer for 10 minutes, until thickened.
2. Remove from the heat and add the parsley.
3. Serve with the kebabs.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen //

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