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You are here: Home » Recipes » Beef

Tacos de Tripitas

Published: Nov 12, 2012 · Updated: Mar 20, 2019 by Mely Martínez

JUMP TO RECIPE

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

How to Make Tripitas Tacos

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

JUMP TO FULL INSTRUCTIONS

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.

Tripitas TacosHow to Make Tripitas Tacos, quick and easy

  • 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.

Tripitas Tacos

Have you tried these tacos before? If so, what do you think about them? Do you like them?

¡Buen provecho!

Mely,

More recipes:

Tacos de Suadero

Tacos Tlaquepaque Recipe

Receta en Español Tacos de Tripitas.

TRIPITAS TACOS

Mely Martínez
These tripitas 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.
4.5 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
0 mins
Total Time 50 mins
Course Tacos
Cuisine Mexican
Servings 12 Tacos
Calories 205 kcal

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.

Serve in tacos with warm corn tortillas. Garnish with onion, cilantro, and a spicy salsa. Season with salt.

    Notes

    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.

    Nutrition

    Serving: 1TacoCalories: 205kcalCarbohydrates: 12gProtein: 20gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 151mgSodium: 372mgPotassium: 151mgFiber: 2gSugar: 1gVitamin A: 12IUVitamin C: 1mgCalcium: 125mgIron: 1mg
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    Reader Interactions

    Comments

    1. J.D. Meyer

      August 05, 2018 at 6:37 am

      5 stars
      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.

      Reply
      • mmartinez

        August 05, 2018 at 8:30 am

        Hello J.D.
        Thank you for your comment about the difference between Chitterling and beef "tripitas" guts.

        Reply
    2. Bernd Sauermann

      June 18, 2018 at 6:59 pm

      5 stars
      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...

      Reply
    3. Richard

      May 05, 2018 at 5:23 pm

      4 stars
      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?

      Reply
      • mmartinez

        May 07, 2018 at 8:21 pm

        The tripe tacos that you refer to are similar to these ones, the tripe is precooked and then fry. Some people season with oregano.

        Reply
    4. Katie

      August 30, 2017 at 6:43 pm

      5 stars
      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 🙂

      Reply
    5. Roberto Gutierrez

      June 04, 2017 at 6:09 pm

      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

      Reply
      • mmartinez

        June 04, 2017 at 7:48 pm

        Hola Roberto,
        Yes, you are absolutely right. One is the stomach and the other are the small intestine.

        Saludos!

        Reply
        • Marye

          February 12, 2018 at 11:42 am

          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

      • Roberto Gutierrez

        June 05, 2017 at 1:33 am

        In Texas, they call "tripas" marrow gut in English. Chinchulin in Argentina. Pigs intestines are chitterlings.

        Reply
      • mmartinez

        June 05, 2017 at 3:39 am

        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?

        Reply
        • Michelle

          June 30, 2019 at 5:37 pm

          5 stars
          Almost the same except you boil them first with a few potatoes( to absorb the smell ) then fry em

        • mmartinez

          July 01, 2019 at 8:06 am

          Hello Michelle,
          Thank you for sharing the tip about making tripitas with potatoes.

    6. Unknown

      December 08, 2016 at 12:06 am

      I pretty much search out hotspots that makes these tacos! I will eat tongue, buche, etc, but tripa is my all time favorite!

      Reply
    7. Anonymous

      December 06, 2016 at 8:02 pm

      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?

      Reply
      • mmartinez

        December 06, 2016 at 8:54 pm

        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.

        Reply
      • Mariel

        November 15, 2019 at 8:36 pm

        Usually, tripitas are cooked to order, so it depends on your preference. I personally like them very crispy; however, when I was a child a remember my dad would order them softer for me so they wouldn't hurt my gums.

        Reply
        • Mely Martínez

          November 18, 2019 at 8:21 am

          Hello Mariel,
          You are right, that is the way to serve them, right out of the frying pan. You can precook them and just pan-fry before serving.

    8. Esteban Gutierrez

      August 16, 2016 at 2:24 pm

      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.

      Reply
    9. John Love

      January 10, 2015 at 11:37 pm

      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)

      Reply
      • Mely Martinez

        January 12, 2015 at 6:26 pm

        Hello John Love,

        I know that feeling of eating weird foods. The recipe for menudo is on the link:
        Menudo Soup

        Regards,

        Reply
    10. MothersLove

      July 14, 2014 at 2:13 am

      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..

      Reply
      • Mely

        July 28, 2014 at 2:27 pm

        Hello Motherslove,

        I will be publishing the gorditas and conchas recipes in the following weeks. Thank you for your patience.

        Saludos!

        Reply
    11. Rene' Smith

      April 22, 2014 at 1:42 pm

      Thank you!!!! My fiance loves this and now I can give it a try so he can have it at home!

      Reply
    12. jose bernal

      April 07, 2014 at 6:23 am

      Gracias port la recta, I grew up eating this at restaurants and taquerias, i remember my uncle making these on summer days along with carnitas and Chicharrones at family gatherings thank you for sharing I will try making them this week end

      Reply
    13. Jesica Palmer

      March 23, 2014 at 4:37 pm

      I haven't had this in years and didn't know how to cook them!!!

      Reply
    14. Cristal Munoz

      December 12, 2013 at 12:54 am

      I am so thank full you posted this recipe!!! I'm a Mexican who doesn't know how to cook Mexican food very well lol!

      Reply
    15. oscar manuel mendoza

      December 30, 2012 at 7:31 pm

      Hola Mely Yo soy nueva en esta pagina y me encanta.... Tienes unas recetas super antojables!!!!! Ya he probado los tacos de tripitas alla en Chicago... Tengo viviendo 8 años aca en Nebraska y lamentablemente para mi familia y Yo no venden comida Mexicana... Pero gracias a tu pagina ya he preparado varias y estan para chuparse los dedos me encantaria probar esta, asi que deseame suerte!!!! Gracias!!!!!!

      Reply
      • Mely

        December 30, 2012 at 8:43 pm

        Hola Oscar,

        Espero te queden deliciosas, y muchisimas gracias por visitar y dejar comentarios.

        Saludos,

        Mely

        Reply
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    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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