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Small Plate  ·  Newari Classic

Crispy Tripe (Fokso Fry)

Tender buffalo stomach fried until golden and crispy on the outside. Chewy, rich, and full of flavor — fokso fry is a true Newari street food classic that you will find at every local food stall and celebration across the valley.

Prep Time 30 minutes
Cook Time 20 minutes
Serves 1 to 2 people
Difficulty Beginner Friendly

Crispy Tripe (Fokso Fry)

What's Included

Class Highlights

The Preparation

Learn to clean and prep buffalo tripe the correct Newari way.

Tenderizing First

Pre-cook the tripe with aromatics so it stays chewy but not tough.

The Spice Coat

A dry rub of Newari spices that clings to every piece before frying.

The Fry

Control the oil heat to get a crispy outside with a tender, chewy inside.

A Newari Classic

Understand why fokso fry has survived centuries on the Newari table.

Step by Step

What You Will Learn

1 Cleaning the Tripe Clean and slice the stomach correctly for even cooking throughout.
2 The Boil Pre-cook with aromatics to tenderize and remove any strong gaminess.
3 Drying and Coating Pat dry fully and coat with the spice blend before frying.
4 Frying to Crisp Control the oil temperature to get the right texture.
5 How to Eat It Learn how fokso fry is served in Panauti, with pickles and local drinks.

Class Details

Everything You Need to Know

  • DurationApproximately 1 hour
  • Skill LevelBeginner friendly, no experience needed
  • LanguageClasses taught in English
  • IncludedAll ingredients, recipe card to take home, shared meal, Nepali tea
$8 per person

The Dish

See What You'll Make

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Join the Class

Try a True Newari Classic

Fokso fry is not fancy. It is not complicated. It is just very, very good. Come make it yourself and understand why it has been on the Newari table for centuries.

$8 per person  ·  All ingredients included


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