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Braised Honeycomb Tripe

This braised honeycomb tripe recipe transforms a humble cut into a tender, flavorful dish by slow-cooking it in rich Chinese master stock. Prepared easily in the Instant Pot, it’s perfect served hot or cold, as a side dish or main, and pairs beautifully with rice or noodles. A true comfort classic with deep, aromatic flavors that feel gourmet yet approachable.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting/Releasing Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Cuisine Cantonese, Chinese
Servings 6 ~ 1 cup each
Calories 110 kcal

Ingredients
  

  • 3 lb cleaned honeycomb tripe 牛肚
  • 1 cup Chinese master marinade 卤水汁
  • ¼ cup Dark soy sauce 老抽
  • 2 pieces fresh ginger 姜 sliced
  • 8 cloves garlic 蒜头 smashed
  • 1 tablespoon salt 盐
  • 2 teaspoons black pepper 胡椒
  • 2 cups water 水

Instructions
 

  • Prep the tripe: If not already cleaned, rinse thoroughly under cold water. Optional: blanch in boiling water for 5 minutes to remove any strong odor, then drain.
  • Load the Instant Pot: Place the tripe in the pot along with the Chinese master marinade, dark soy sauce, ginger slices, garlic, salt, black pepper, and water.
  • Cook: Secure the lid, select the Meat/Stew function, and set for 30 minutes.
  • Natural release: Let the pressure release naturally for at least 30 minutes before opening the lid.
  • Slice & serve: Remove the tripe, slice into bite-size pieces, and return to the sauce for a quick toss before serving.