Per preparare la trippa fritta: controllare che la trippa sia ben cotta, altrimenti bollirla in acqua salata sino a quando risulterà tenera. Tagliarla a listarelle larghe 1 cm e lunghe circa 5-6 cm, infarinarla, eliminare la farina in eccesso e friggerla in abbondante olio di semi di arachide ad una temperatura di 180°C. Una volta che la trippa risulterà dorata e croccante, scolarla su carta da cucina e, subito da calda, salarla.
Per preparare il ketchup fatto in casa: tagliare la cipolla, il peperone e la mela a tocchetti. In un pentolino scaldare un filo di olio extravergine d'oliva e rosolarvi la cipolla insieme ai semi di finocchio e allo zucchero di canna. Lasciare caramellare il tutto per qualche istante, quindi aggiungere il peperone, la mela, e bagnare con l’aceto. Unire la polpa di pomodoro, salare, pepare e far cuocere per almeno 40 minuti a fuoco moderato. A cottura ultimata, frullare il tutto sino ad ottenere una salsa omogenea. Lasciare raffreddare.
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