Quick-Boiled Tripe: Beijing’s “Crispy Symphony”（爆肚）
Dear travelers, if you hear a crisp “crack-crack” on Beijing streets and diners’ satisfied sighs, it’s Quick-Boiled Tripe!
This rough-looking but skillful snack is a favorite Beijing street food and a fun culinary challenge.
1. History & Cultural Significance
Quick-Boiled Tripe originated in Beijing night markets during the late Qing Dynasty.
It was first a quick snack for camel caravans and porters.
Fast to cook and filling, it soon became a beloved alleyway delicacy.
For locals, it’s the essence of night-time street food.
It pairs perfectly with friends and drinks, symbolizing northern directness and bold flavors.
Simple but precise, it reflects folk wisdom: “Food should never lack finesse.”
2. Ingredients & Taste
Main ingredients: fresh beef or lamb tripe, especially tender parts like “du ren” and honeycomb tripe.
Soul companion: secret sesame dipping sauce with sesame paste, leek flowers, fermented tofu, and chili oil.
Flavor profile: crispy and crunchy at first bite, tender and bouncy inside.
No off-flavors, only rich fatty aroma.
Dipped in savory-spicy sauce, every chew is addictive.
3. How to Eat & Where to Find
Always eat it hot!
Pick up a piping tripe slice, dip generously, and eat immediately.
Pair with Erguotou (Chinese liquor) or Beibingyang soda for a unique hot-cold street food experience.
For the most authentic version, visit Beijing’s old tripe shops, like Baodu Feng (century-old) or Jinshenglong.
Prices range 40–80 RMB depending on the cut.
Order by saying: “One Du Ren with honeycomb tripe,” sauce usually included; ask for separate if preferred.
Tips for travelers:
English name: Quick-Boiled Tripe or Beijing-Style Crispy Stomach.
It’s offal-based, so not for everyone, but adventurous eaters often love it!
Making Quick-Boiled Tripe
- Clean and rub fresh beef tripe, remove membranes, cut into strips.
- Prepare sesame dipping sauce: loosen sesame paste, add leek flowers, fermented tofu, soy sauce, and chili oil.
- Boil water with ginger, scallions, and Sichuan peppercorns.
- Quickly blanch tripe using a strainer 10–15 seconds, shaking to cook evenly.
- Remove immediately, dip in sauce, and enjoy.
Join Beijing night markets for this “crispy symphony”!
It may not have fancy plating, but its crunch and bold flavors capture the city’s lively spirit.
Add Quick-Boiled Tripe to your China food adventure list — daring to try is the coolest travel badge!
