I’ve been walking around in circles thinking about posting this recipe, I know that this is a very well-known type of taco in certain areas of my home country, and that a lot of people (like me) absolutely love them, but then again most of the traffic this website receives is from non-Mexicans who probably think that eating this type of meat is disgusting. Believe me, I though the same thing when I learned about the ingredients that make a regular hot dog, or the famous “chicken strips,” which are made out of a lot of things, except chicken. Still, I like hotdogs once in a while.These tacos are another favorite at home, when Friday night turns into taco night, and yes, my teenage son loves them too.
If you have not tried “tripitas” before, you are in for a surprising treat, they are soft on the inside, crispy on the outside, and unbelievable delicious. So, what are you waiting for?
So for those daredevil food connoisseurs, here is the recipe:
This recipe makes about 12 tacos using regular 6” corn tortillas
4 Pounds of small beef intestines (tripe)
Enough water to cover the “tripitas” to cook in a large pot
1 teaspoon salt
2 Tablespoons of vegetable oil
1 white onion finely chopped
1 bunch of cilantro finely chopped
Salsa of your choice , click HERE for salsa recipes.
Salt to taste
Tripitas will reduce their size a lot when cooking, buy 1 pound per person or serving. Yes, it sounds like a lot but one pound will render just 3 regular tacos, so think ahead before planning to cook them.
1. Fill a large pot with water and turn the heat to about medium high
2. Thoroughly clean and rinse the tripe. Do this step very quickly: if you leave it too long in the water you will have rubbery tripitas as an end result. Drain well. The tripitas sold in USA supermarkets are usually sold clean but a little rinse doesn’t hurt.
3. Simmer the tripitas in the covered pot for 30 minutes in a medium heat. They should be soft when ready. Let them cool, a layer of fat will form in the surface of the broth. Remove the fat. Drain the tripitas in paper towels and cut in small bite size, about 1 inch long.
4. Now, in a skillet, place about 2 tablespoons of oil. When it gets hot enough place the tripitas and fry for about 8 to 10 minutes until they are golden outside but still soft on the inside. If you leave them longer they will be hard.
Serve in tacos with warm corn tortillas. Garnish with onion, cilantro and a spicy salsa. Season with salt.
Have you tried these tacos before? If so, what do you think about them? Do you like them?