Abstract: In order to optimize the production process conditions of barbecue tripe, the study took fresh tripe as the research object, and selected color, tenderness, juiciness, flavor, elasticity and lubricity as evaluation indexes to determine the reasonable weight of each index and establish fuzzy comprehensive evaluation system and get a comprehensive score for each sample. On this basis, Box-Behnken response surface analysis of 4 factors and 3 levels was used to optimize process conditions of barbecue tripe. The results showed that the optimal production conditions of the optimization of barbecue tripe based on fuzzy mathematics sensory evaluation method were boiling time 8.00 min, with the proportion of pickled pepper 18.22%, soaking time 4.50 h, barbecue time 6.20 min. Under this conditions, the barbecue beef tripe had bright color, rich aroma, delicate taste and crisp tenderness, the optimum score of the barbecue tripe was 47.61±2.10 The results showed that the combination of fuzzy mathematics and the response surface method for the optimization of barbecue tripe was feasible and reproducible.