Tripitas Tacos
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 thought 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 hot dogs 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. Tripitas are also known as Chinchulines in other countries, I’m not sure if it is the same thing as “Chitterlings’ here in the States. If you know the correct name, please leave a comment below.
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 unbelievably delicious. So, what are you waiting for?
So for those daredevil food connoisseurs, here is the recipe:
How to make Tripitas Tacos
INSTRUCTIONS:
- Fill a large pot with water and turn the heat to about medium-high
- Thoroughly clean and rinse the tripe. Do this step very quickly. Drain well.
- Simmer the tripitas in the covered pot for 30 minutes in a low heat. They should be soft when ready. Let them cool. Drain the tripitas on paper towels and cut into small bite size.
- 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.
HOW TO MAKE TRIPITAS TACOS
Ingredients
This recipe makes about 12 tacos using regular 6” corn tortillas
- 4 Pounds of small beef intestines tripas
- Enough water to cover the “tripitas” to cook in a large pot
- 1 teaspoon salt
- 2 Tablespoons of vegetable oil
- Corn Tortillas
- 1 white onion finely chopped
- 1 bunch of cilantro finely chopped
- Salsa of your choice
- Salt to taste
Instructions
- Fill a large pot with water and turn the heat to about medium-high
- 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.
- Simmer the tripitas in the covered pot for 30 minutes in a low heat. They should be soft when ready. Let them cool, a layer of fat will form on the surface of the broth. Remove the fat. Drain the tripitas on paper towels and cut into small bite size, about 1 inch long.
- Tacos de Tripita1Tacos de tripita2
- 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.
Notes
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From Southern Cali here, but have been transferring due to the military so havent had all my favorite dishes I'm spoiled to. Your site is awesome and has given me receipes like menudo to make TY!. I've been cooking Mexican food since I was 11 and learned this through my BF and her family. But, since being transferred from Hawaii to North Carolina its been very hard to find the little hole in the wall with Authentic recipes. Thank goodness I know how to make my own Carne Asada lol but at any rate I am wondering if you have any great recipes for Gorditas and also how to make Concha's for dessert to go with my Lecha con Cafe which has been a fave of mine and I miss them dearly..
Hello Motherslove,
I will be publishing the gorditas and conchas recipes in the following weeks. Thank you for your patience.
Saludos!
I love tacos con tripitas, ive always liked trying the "weird" foods as my friends say, but I find that the weirder it sounds the better it usually tastes! Tripa is just one fine example, whenever I go out to a taqueria(not sure how to spell it) I always get 2 dtacos con tripitas and a burrito con langua, or cabeza depending on my mood, if you have any other sudgestions im open ^-^. (Also, been looking for a good menudo recipe if you are willing to share)
Hello John Love,
I know that feeling of eating weird foods. The recipe for menudo is on the link:
https://www.mexicoinmykitchen.com/2010/04/menudo-soup.html
Regards,
In the recipe you called them "tripe" in English. Tripe is the stomache lining not the small intestine. Don't want newbys going to buy tripe to try and make your tacos. Otherwise, awesome recipe, going to try some today.
I've been getting tacos for months at a local truck, and today was the first time I got asked if I wanted soft or crispy tacos. I have ordered tripa before but this is the first time from that counter person, like he only sells tripa with crispy tacos. Any idea of if I'm committing a faux pas getting tripa with soft?
Hello,
I'm not sure if the counter person was referring to the tortillas or the actual tripas themselves, since usually taquerias will offer tripas either soft cooked or crispy (or both). Generally tripas are exclusively offered in soft-tortilla tacos. I never heard of crispy-tortilla tripa tacos, but nothing is written in stone.
I pretty much search out hotspots that makes these tacos! I will eat tongue, buche, etc, but tripa is my all time favorite!
Apreciable Mely, por favor corrije me si estoy equivocado, pero "tripas and tripe are two different things; tripe is stomach lining (o sea menudo) tripas son los "small intestines" verdad?
roberto
Hola Roberto,
Yes, you are absolutely right. One is the stomach and the other are the small intestine.
Saludos!
Las Tripitaka son
Marrow guts they are the milk glands. Nothing to do with the intestines. That is the reason many people won’t eat the tripitas. There are many butchers that will sell chitterlings for Tripitas but the chitterlings are the intestines I hope that helps you. I am 78 years old and grew up in the country around animals and my parents always made sure we were around to learn the correct way to use the different parts of the animal
In Texas, they call "tripas" marrow gut in English. Chinchulin in Argentina. Pigs intestines are chitterlings.
Hola Roberto,
I'll have to check that out about the "Marrow gut" here in Texas. I'd always wonder about those chitterlings. How do they cook them?
I am such a fan of your food I love it because its so raw and authentic to what’s real in the Mexican culture and generations of recipes of food that you make as is authentic and delicious you are wonderful 🙂
So I had some fantastic grilled tripe in Mexico at a country club restaurant. I had always had tribe in soup and sauces so was really impressed by this new preparation. Problem is I have not been able to duplicated it or even come close.
I was looking for help when I found your tripas tacos. So something new to try. But I would still like help with the grilled tripe. Anyone?
The tripe tacos that you refer to are similar to these ones, the tripe is precooked and then fry. Some people season with oregano.
these are my favorite tacos at the local authentic mexican restaurant…i get them every time…and you’re right, if you eat hotdogs, you’re eaten way worse things than tripas…
Chit’lins (chitterlings) are pork guts while tripas are beef guts. I like my tripas, bien dorrada (well-done), in a soft corn taco with refried beans, onions, cilantro, and picante.
Hello J.D.
Thank you for your comment about the difference between Chitterling and beef “tripitas” guts.