Beef Tripe
What is beef tripe?
It’s a type of edible offal that comes from the lining of a cow’s stomach. While that might sound intimidating at first, tripe is loved across so many cultures for its unique texture, it’s slightly chewy with a honeycomb pattern that’s perfect for soaking up bold, flavorful sauces.
Growing up, I usually had tripe prepared the classic Chinese way: simply dressed with ginger, scallions, and soy sauce to highlight its natural texture. But this time, I wanted to switch things up. Pairing tripe with a punchy, larb-inspired sauce completely transforms it, the bright lime, savory fish sauce, toasty rice powder, and fresh herbs cling to every bite, making it tangy, aromatic, and seriously addictive.
15 minute recipe
Substitutions & Variations
Tripe – You can substitute with other chewy proteins like beef tendon, oxtail slices, or even mushrooms (king oyster or shiitake) for a vegetarian option.
Sichuan chili flakes – Use regular chili flakes, chili oil, or a pinch of cayenne if you want less authentic heat.
Roasted rice powder – Toasted breadcrumbs or crushed nuts (peanuts or cashews) can mimic the nutty texture.
Fish sauce – Soy sauce or tamari works for a vegetarian/vegan version.
Lime juice – Lemon juice is a fine alternative.
Thai chilies – Red pepper flakes or sliced serranos can adjust the heat level.
Storage & Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days for best texture.
Reheating: Enjoyed cold.
Freezing: Don’t recommend.
Ingredients
Tripe – The star of the dish, tripe has a chewy, honeycomb texture that soaks up all the bright, tangy, and savory flavors of the larb-inspired sauce.
Sichuan Chili Flakes – Adds heat and a subtle smokiness that gives the dish its signature spicy kick.
Chicken Powder – Boosts umami and deepens the savory flavor, helping the sauce coat the tripe evenly.
Roasted Rice Powder – Provides a nutty, toasty aroma and a little crunch that contrasts beautifully with the soft, chewy tripe.
Fish Sauce – Brings salty, savory depth and a touch of funkiness that balances the lime and herbs.
Lime Juice – Adds bright acidity that wakes up all the other flavors and keeps the dish vibrant.
Garlic & Red Onion – Garlic gives aromatic depth, while red onion adds a mild sweetness and crunch.
Cilantro – Adds a fresh, herbal note that lightens the richness of the sauce.
Thai Chilies (Optional) – For those who love heat, these amplify the spice and complement the tangy, savory sauce.
Ingredients:
1 lb tripe
1 tsp sichuan chili flakes
1 tsp chicken powder
2 tsp roasted rice powder
2 tsp fish sauce
1/4- 1/2 lime (juiced)
1 tbsp garlic (diced)
2-3 tbsp diced red onions
handful of cilantro
optional- 2 Thai chilies
Directions:
Place the tripe in a large bowl or colander and rinse thoroughly under cold running water to remove any surface impurities.
Optional- Add 1–2 tablespoons of white vinegar or lemon juice to help neutralize odor and Let it soak for 30–60 minutes, then rinse again under cold water.
Bring a pot of water to a boil, add 3-5 slices of ginger and 1 tbsp cooking wine. Cook tripe according to package directions. I cooked this specific one for 10 mins.
Drain and rinse tripe, cut into bite size pieces.
In a bowl, add the tripe and the rest of the ingredients listed. Mix thoroughly and fridge for an hour.
You can also enjoy it hot or right after!
