Tweaked from a recipe discovered on a British website, these deep-fried honeycomb tripe strips are so good they can be served as a main dish or as a finger food to accompany beer or other alcoholic drinks.

Deep-fried crispy honeycomb tripe

This is an updated post. The original, published on November 23, 2010, did not contain an ingredients list and step-by-step cooking instructions. Enjoy!
Prep Time 15 minutes
Cook Time 8 hours 20 minutes
Marinating time 12 hours
Total Time 8 hours 35 minutes
Servings 3
Author Connie Veneracion


For simmering the tripe

  • 500 grams beef tripe (honeycomb or blanket)
  • 1 teaspoon salt
  • 1/4 teaspoon whole peppercorns
  • 4 cloves garlic
  • 1 shallot halved
  • 1 half-inch knob ginger
  • 1 bay leaf

For marinating

For frying

  • 1/2 to 3/4 cup corn starch
  • cooking oil


Simmer the tripe

  • Rinse the tripe well. Use a soft brush to scrub the surface to remove any impurities. Rinse again and place in a pot.
  • Pour enough water into the pot to cover the tripe completely. Bring to the boil and boil hard for about 10 minutes. Drain, discard the water and rinse the tripe well.
  • Put the tripe in a clean pot and cover with water. Add the salt, peppercorns, garlic, shallot, ginger and bay leaf. Simmer until tender (see notes below). Top with water as needed every two hours or so.
  • Drain the tripe and cool.

Marinate the tripe

  • Cut the cooled tripe into strips about half an inch wide and three inches long.
  • Place the tripe strips in a bowl, add the nuoc mam pha and kaffir lime leaves. Mix well.
  • Cover the bowl and marinate the tripe in the fridge overnight.

Deep fry the tripe

  • Heat enough cooking oil in a wok or pan to reach a depth of at least three inches.
  • Drain the tripe and discard the strips of kaffir lime leaves.
  • Add the starch to the drained tripe and toss to coat each piece well with starch.
  • When the oil is hot, drop the starched tripe strips into it. Fry, about 10 to 12 pieces at a time, until a deep golden crust forms on the surface of the tripe.
  • Drain the deep-fried tripe on a rack or a stack of paper towels.
  • Serve the deep-fried honeycomb tripe with your preferred dipping sauce as an appetizer, or pair with rice for your meal.


The simmering time for the tripe will be different if you choose to cook it in a slow cooker or a pressure cooker.