Start heating the cooking oil in a wok or frying pan. The cooking vessel should be wide enough to accommodate the length of the skewers.
Cut the tripe into half-inch strips. Thread on bamboo skewers, three to four pieces of tripe per skewer.
Stir the starch and rice flour with enough iced water to make a batter that is just a bit thinner than pancake batter.
When the cooking oil starts to smit fine wisps of smoke, dip the skewered tripe in batter and fry in batches. If the temperature of the oil and the thickness of the batter are correct, the frying should take no more than two minutes to lightly brown the coating. Drain each batch of skewered tripe on paper towels as they cook, move on to the next batch, and so on, and so forth.
Serve the crispy skwered ox/beef tripe a la tempura tripe with sweet chili sauce and snipped cilantro.