TRIPITAS TACOS

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.

Course Tacos

Cuisine Mexican

Keyword how to make tripitas tacos

Prep Time 10

Cook Time 40

Total Time 50

Servings Tacos

Calories 205kcal

Author Mely Martínez

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