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An authentic Mexican street food classic, these Tripas Tacos feature beef tripe slow-boiled with aromatics until incredibly tender, then pan-fried to a perfect crisp. Served in warm, doubled-up corn tortillas and topped with classic onion and cilantro, they offer a unique texture and rich flavor that's a true delicacy.
Clean and Prepare the Tripe
Boil the Tripe Until Tender
Chop the Cooked Tripe
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An authentic Mexican street food classic, these Tripas Tacos feature beef tripe slow-boiled with aromatics until incredibly tender, then pan-fried to a perfect crisp. Served in warm, doubled-up corn tortillas and topped with classic onion and cilantro, they offer a unique texture and rich flavor that's a true delicacy.
This mexican recipe takes 215 minutes to prepare and yields 4 servings. At 652.02 calories per serving with 39.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Fry the Tripe Until Crispy
Assemble and Serve the Tacos
Add 2-3 dried chiles de árbol or a halved jalapeño to the boiling water for a subtle, infused heat. You can also toss the crispy tripas with a pinch of cayenne pepper along with the salt.
After boiling and chopping, instead of frying, sauté the tripe with onion and garlic, then simmer it in a tomato or tomatillo-based salsa until the sauce has thickened.
Experiment with toppings like crumbled cotija cheese, sliced radishes, pickled red onions, or a dollop of guacamole.
Tripe is packed with high-quality protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Provides a significant amount of Vitamin B12, which is crucial for nerve function, red blood cell formation, and DNA synthesis, helping to prevent anemia and boost energy levels.
A good source of minerals like zinc and selenium. Zinc supports a healthy immune system and wound healing, while selenium acts as a powerful antioxidant, protecting cells from damage.
Tripas are the small intestines of farm animals, most commonly beef. In authentic Mexican cuisine, they are meticulously cleaned, boiled until tender to break down connective tissue, and then fried to achieve a desirable texture. They are a beloved and traditional taco filling.
Tripas tacos can be enjoyed in moderation as part of a balanced diet. Tripe itself is a great source of protein, vitamin B12, and zinc. However, it is also high in cholesterol and saturated fat, particularly when fried in lard, so portion control is key.
A serving of three tripas tacos typically contains between 550 and 650 calories. This can vary based on the amount of lard absorbed during frying, the size of the tortillas, and any additional toppings like cheese or avocado.
A distinct odor is natural for tripe. To minimize it, ensure it's thoroughly cleaned. Soaking it in a mixture of water and a splash of white vinegar or lime juice for 30-60 minutes before cooking can help. Boiling it with aromatics like onion, garlic, and bay leaves, as directed in this recipe, is very effective at neutralizing the smell.
Absolutely. Using a pressure cooker or Instant Pot is a great way to save time. Cook the tripe with the aromatics and water on high pressure for 45-60 minutes. Allow for a natural pressure release before continuing with the recipe to chop and fry the tripe.