Tripas Taco (Beef Tripe Taco)
Tripas Taco is one of Mexico's traditional street foods, especially popular among those who enjoy offal. Beef tripe is particularly beloved when well-prepared, crispy on the outside and tender on the inside. The sizzling sound and aroma of tripas cooking in a pan signal something truly special is in the making – the flavor of the offal is rich and intense, yet clean and delicious. Preparing tripas is time-consuming, but the result is well worth the effort. It's an ideal choice for an authentic Mexican taco experience, appealing to the adventurous, gourmets, and offal-loving gastronomes alike. Tip: Adjust the frying time to control whether the final product is more crispy or tender.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the cleaned beef tripe pieces in plenty of water. Place them in a pot, cover with fresh water, add the salt, crushed garlic cloves, and bay leaves. Cook over medium heat for about 1.5–2 hours, or until tender. Tip: Skim off any foam that forms during cooking to keep the broth clear.
2
Drain the cooked tripe pieces and let them cool completely and drain well. Pat dry with paper towels if necessary. Tip: Drying the tripe helps to ensure it gets crispy when fried.
3
Heat the oil in a deep skillet or fryer. Fry the tripe pieces in batches until crispy and golden brown, about 5-7 minutes. Tip: Avoid overcrowding the pan, as this will lower the oil temperature.
4
Finely chop the white onion and cilantro. Cut the lime into wedges. Warm the corn tortillas in a dry skillet for 10–15 seconds per side, then cover to keep them warm. Tip: Freshly warmed tortillas are easy to fold without cracking.
5
To serve, place a portion of crispy fried tripe in each tortilla, sprinkle with onion and cilantro, and serve with lime wedges. Tip: The lime juice adds freshness and a tangy contrast to the crispy tripe.
