2 lbs. tripe
2 eggs
Flour
Cornmeal
Seasonings to taste
Corn oil to deep fry
Chips & salsa
Sour cream (if desired) OR top with melted cheese

Cut tripe into 4 or 5 inch strips. Roll mixture into 2 eggs, cornmeal, flour, pepper, cumin, and 1 tablespoon of hot salsa. Deep fry until crisp. Drain on absorbent paper; arrange in a circle on a flat dish. Cut cubes of Monterey Jack cheese and place into center of dish with a cup of medium to hot salsa. Serve with corn tortilla chips.