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.
Tripitas Tacos | Tacos de Tripas
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.
Serve in tacos with warm corn tortillas. Season with salt.
Have you tried these tacos before? If so, what do you think about them? Do you like them?
¡Buen provecho!
Mely,
More recipes:
Receta en Español Tacos de Tripitas.
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.
- 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.
Mark Johnson
I first experienced tripitas in El Paso, TX about a year ago while working there on a project. Had them at the Clasico kitchen next to the hotel I stayed at. These are AMAZING!!! I really enjoyed them crispy, simmered with just salt & pepper and I'd have them as my main meal several times a week. Just so yummy. I live in a small town near Seattle but we have a large Hispanic population and an awesome cultural grocery store for this, but they don't know what I'm talking about when I ask for it, so, this hopefully this weekend I'll try again and ask for tripas or chinchulines. They have so many authentic foods there, I just don't know how to ask for the right thing 🙁
David
They were really good! I liked how they were fried lightly to prevent them from becoming tough and cutting them before frying them. This helps to clean them.
Rex
One of my favorites. My best Friend got me to try this in Tijuana about 25 years ago.
Nagu
I remember making tripas when I was young and I never use water tripas have plenty of water, I just add salt and let the water dry until they fry with there own fat
Neil t Freeman
Outstanding! If it's made of guts or other "offal" I will eat it. Nice simple technique. You left out the best part! Tripitas are DIRT CHEAP at super Wally mart! Funny, that they sit next to $28 a piece lengua.
I've had tacos tripitas before and yours are great. But then again, what isn't great on maize tortillas with onion and cilantro? Bravo!
Shanita
Is these the same as chitterlings
mmartinez
Hello Shanita,
Chitterlings are from pork and instead of been fried, those are just cooked. Not so sure about the cooking process for them.
Karl
I too love tripas. I first bought them in port aransas tx. at a small place. I remember how great they were. The waiter asked me how I liked them. They served three ways. Soft,aldente,or crispy. I had nine talented. And I fell in love. Tripas is my favorite Mexican food
mmartinez
Hello Karl,
I love how that place offered the tripitas. I like mine soft.
ann
I like to simmer mine with salt, some acid either citrus or vinegar, garlic, onion, oregano, cumin, chile, bay. I live at an altitude about 6000 feet so it takes about an hour for the tripitas to get tender. Thanks for posting! I'm a nose-to-tail eater."Waste not, want not."
mmartinez
Hello Ann,
Great tips! Thank you for sharing them. Enjoy your tacos de tripitas!