Deep-Fried Tripe Recipe

Chichi Wang

Recipe Facts

Active: 10 mins
Total: 20 mins

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  • 1 pound stewed honeycomb tripe, cut into 1 inch slices lengthwise
  • for dredging:
  • 1/2 cup flour
  • pinch of cayenne pepper or paprika
  • 1/2 teaspoon kosher salt
  • 1 quart oil for deep-frying
  • vinegar for dipping


  1. Mix the flour with salt, pepper, and cayenne pepper or paprika.

  2. Heat up the oil in your wok to 375° F. Dredge the tripe in the flour and shake off excess flour. Slip the pieces of tripe into the hot oil. Do not crowd the tripe, deep-frying a few sections at a time. Deep-fry until golden brown, 1 to 2 minutes.

  3. Transfer pieces to a plate lined with paper towels to drain off excess oil. Serve with your choice of vinegar for dipping.

Special equipment

wok or pan suitable for deep-frying

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