An instant ox tripe and beef jerky is prepared as below: removing bones, skin and fat from beef, cleaning the beef with pure water, drying water stains, cutting the beef into small pieces, filtering the ox tripe, conducting filter wash with purified water, and collecting filtration liquid to obtain an ox tripe liquid; mixing 90 parts of small beef pieces, 2 parts of ox tripe, 3 parts of salt, 2 parts of sugar, conducting biological fermentation at 5-15 DEG C for 12 h under atmospheric pressure, and transferring the beef and ox tripe into an open pot; adding1 part of soy sauce, 1 part of drying, 0.4 part of chili, 0.15 parts of pepper, 0.15 part of aniseed, 0.15 part of cinnamon and 0.15 part of orange peel into the beef pot, adding water to immerse the materials, boiling, evaporating the water, removing chili, pepper, cinnamon, orange peel and other residues, drying the cooked beef, and packaging to obtain the ox tripe and beef jerky.