Fried Tripe

  • 500g honeycomb tripe,
  • salt & pepper

for dredging:

  • ½ cup flour
  • pinch of cayenne pepper or paprika
  • ½ teaspoon kosher salt
  • 4 cups of oil (approximately) for deep-frying
  • vinegar for dipping


  1. Turn your crock pot on to warm while gathering and preparing the ingredients.
  2. Cut the tripe into 2-3cm slices lengthwise. Season with salt and pepper.  Place into the crock pot and cover with cold water.
  3. Cook on low for around 4-5 hours until the tripe is tender.
  4. Mix the flour with salt, pepper, and cayenne pepper or paprika. 
  5. Heat up the oil in your wok to 190°C. Dredge the tripe in the flour and shake off excess flour. 
  6. Carefully place 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. 
  7. Transfer pieces to a plate lined with paper towels to drain off excess oil. Serve with your choice of vinegar for dipping.