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.
Ziho
Hola Mely
Qué ricos tacos, me encantan!!!!
Yo probé unos en Cd. Valles con una salsa picada que llevaba vinagre, rábano, chile, pepino.. etc.
Q bueno que consigues por allá las tripitas mmmm
kgarcia2009
I married into a Mexican family and I am always looking for real authentic recipes not americanized versions. I like to surprise my husband that I cooked something from his country. He has made these before and I loved them.
kgarcia2009
I married into a Mexican family and I am always looking for authentic recipes for things not Americanized versions. So I can surprise my husband with that I cooked something from his country. This is something he loves to have every once in a while.
Mely
So glad you enjoy your husband cooking.
Mely
David P. Owen
Andrew Zimmern is eating barbecued goat intestines on a reservation in Arizona and finds a goat "pellet" still in there.
Zimmern: "Looks like you still got a bullet in the chamber."
Lady: "Oh yeah, that gives it more flavor."
Zimmern: "...you only live once." [scarfs it down] "Kinda salty."
Wash your tripas.
Mely
Yes, wash them!!! Common sense is a most when cooking, we do not want anyone to get sick. 🙂
Thanks for stopping by.
Mely
Byte64
Mely,
primero lo primero: la dueña del blog eres tu y tu pones todas las recetas que se te antojan.
Segundo, nomas viendo los tacos me dio un hambre tremenda, qué cosa mas rica.
Tendré que preguntar a mi carnicero porque en general las tripas se encuentran sin problemas pero no de este tipo.
Un abrazo!
Tlaz
Mely
Gracias querido Falvio.
Ojala las encuentres, saben tan ricas.
Saludos amigo,
Mely
Angela Marie
Can I just express how happy I am to have found your blog!! Thanks for all the great Authentic recipes. Keep up the good work!
Mely
Thanks Angela,
You are very kind. I will do my best to keep it up. Still have so many recipes to post.
Mely
Gloria
Hey Mely! Congrats on the interview with NBCLatino. Excellent interview and awesome picture of you. I like tacos, but tacos de tripas, ayeeeee! 🙂 Have a wonderful Thanksgiving.
Sandra
It took a little getting used to, but I can now eat yummy tripas tacos. And washing them thoroughly is very important.
Mely
Yes, washing them if very important. I am glad you like them Sandra.
Mely
Sonia
Awesome, thank you for the step by step instructions, I LOVE tripas, sometimes even with out the tortilla, mmmmm. I remember when my dad used to make them in "el disco" outside, ohhhh yum!! Great memories! Thanks again!
Brewella Deville
I have a cousin whose mother-in-law still makes these. I haven't been able to try them yet, but I do want to eat them after they're made by someone who knows what they're doing before trying it myself. That way I'll feel as if I gave it a fair shot.
Mely
I do hope you try them. You are the unadventurous type.
Mely
Prieta
Ay Mely, tripas para mi no! Este post es más bien cultural, a mi no me gustan las tripas pero se que los tacos de tripas son un alimento muy deseado y apreciado por muchos y es una recta que muestra un poco la cultura culinaria del pueblo. Felicidades para los que les gusta disfrutarlos, yo prefiero los tacos de adobada, aunque la foto se ve tentadora.
Nammi
Some people in my country eat fish tripe taken from the skipjack tuna. But as you say its not everyone's cup of tea. But I think these kind of posts is a way of showing others different and new kinds of food.
Mely
Fish tripe, that is sometime I would love to try. Mely
Charlie Sommers
I ate fish guts for several years when I was stationed in Japan. They were salted and at the time I thought they were squid legs. Turns out they were intestines and they were great with cold beer or with sake.
Mely
Hello Charlie Sommers,
Now, I want to try Fish guts with a cold beer too.
learning from the best
Me encantan los tacos de tripita grasias por la receta !
MistressCatgirl
I LOVE tacos de tripas! I haven't had any good ones since moving to Nevada.
Arley Rivas
Try tacos el Gordo on Charleston and Bruce. Delish!????
Pam Rodriguez
Just FYI- don't want to seem rude, but "tripe" is menudo!
I guess the only name to call tripas is beef intestines. They are the actually "milk intestines."
Thanks for the recipe! 😊
Mely Martínez
Hello Pam,
Thank you for your comment.
Alaina
This comment is so old and you may not even live here any more, but there is a place called Taqueria Guadalajara on Boulder Highway in Henderson, NV. They are the best tacos I have ever had!
NORMA RUIZ
Hay Mely se me ha hecho agua la boca, que rico a mi me encantan los taquitos de tripitas, son una de mis debilidades, besitos linda semana.