Tacos De Tripitas Tripe Tacos Recipes

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TACOS DE TRIPITAS -- TRIPE TACOS



Tacos De Tripitas -- Tripe Tacos image

Tripas, also known as Machitos, in Mexican cuisine are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. Posted in response to a recipe request. Courtesy of BigOven

Provided by Molly53

Categories     Lunch/Snacks

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb tripe (beef or pork, very well cleaned and rinsed)
1 large onion, peeled and minced
1/4 teaspoon kosher salt, to taste
2 tablespoons olive oil
1/2 cup salsa (either medium or hot, to your own taste)
4 large corn tortillas, cut in half
1 cup cabbage, finely shredded
1/4 cup radish, finely sliced
1 cup cilantro, for garnish

Steps:

  • Chop tripe into 3/8" dice and drop it into boiling water and simmer for 20 - 30 minutes while you assemble and prep the other ingredients.
  • When the tripe is quite tender, drain it and allow it to dry a bit on some paper towels.
  • Heat one tablespoon of oil in a frying pan then add the tripe, allowing it to brown a bit then turning down the heat a bit and let it continue cooking until it starts to get crispy.
  • Reduce the heat to low and keep warm.
  • In another pan, saute the onions in a tablespoon of oil until they are softened and starting to brown.
  • Add half the salsa and the crispy tripe.
  • Adjust the seasoning with salt and additional salsa as needed.
  • Turn each 1/2 tortilla into a cone shape and spoon in some of the meat-onion mixture.
  • Top with some cabbage, radish slices, and cilantro.
  • Serve hot.

Nutrition Facts : Calories 124.3, Fat 5.9, SaturatedFat 1.3, Cholesterol 68.9, Sodium 217.6, Carbohydrate 9.9, Fiber 1.8, Sugar 1.8, Protein 8.3

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  • Rinse tripas very well with cold running water. Place in a pot and boil in salted water until tender, about 30 minutes.
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  • 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.

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