Tripas Tacos
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.
For 4 servings
5 steps. 195 minutes total.
- 1
Step 1
- a.Clean and Prepare the Tripe
- b.Even if pre-cleaned, rinse the beef tripe thoroughly under cold running water. Trim off any excess fat or discolored parts.
- c.Place the cleaned tripe into a large stockpot or Dutch oven.
- 2
Step 2
- a.Boil the Tripe Until Tender
- b.To the pot, add the halved white onion, halved garlic head, bay leaves, and 1 tablespoon of kosher salt.
- c.Pour in enough cold water to cover the tripe by at least 2 inches.
- d.Bring to a rolling boil over high heat, then reduce the heat to maintain a steady simmer. Skim off any foam that rises to the surface.
- e.Cover the pot and let it simmer for 2.5 to 3 hours. The tripe is ready when it is exceptionally tender and can be easily pierced with a fork.
- 3
Step 3
- a.Chop the Cooked Tripe
- b.Carefully remove the tender tripe from the pot and transfer it to a cutting board. Discard the boiling liquid and aromatics.
- c.Let the tripe cool for 10-15 minutes until it's safe to handle.
- d.Pat the tripe thoroughly dry with paper towels. This step is crucial for achieving a crispy texture when frying.
- e.Chop the tripe into small, bite-sized pieces, about 1/2-inch square.
- 4
Step 4
- a.Fry the Tripe Until Crispy
- b.Heat the lard in a large cast-iron skillet or comal over medium-high heat. The fat should be shimmering but not smoking.
- c.Carefully add the chopped tripe in a single layer. To ensure maximum crispiness, do not overcrowd the pan; work in batches if necessary.
- d.Fry for 10-15 minutes, stirring occasionally, until the pieces are golden brown and crispy to your liking.
- e.Using a slotted spoon, transfer the crispy tripas to a paper towel-lined plate to drain excess fat. Immediately season with the remaining 1/2 teaspoon of salt and black pepper.
- 5
Step 5
- a.Assemble and Serve the Tacos
- b.While the tripe is frying, warm the corn tortillas on a separate hot, dry skillet for about 30-60 seconds per side until they are soft and pliable.
- c.To build each taco, stack two warm tortillas (a common practice for street tacos to prevent tearing).
- d.Fill each double-layered tortilla with a generous spoonful of the crispy tripas.
- e.Top with finely chopped white onion and fresh cilantro.
- f.Serve immediately with lime wedges for squeezing over the tacos and your favorite salsa, like salsa verde.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a less gamey flavor, you can soak the raw tripe in a bowl of water with the juice of one lime for 30 minutes before boiling.
- 2The crispiness level is personal. For 'tripas suaves' (soft), fry for just 5-7 minutes. For 'bien doradas' (well-browned/crispy), fry for the full 10-15 minutes or even longer.
- 3Using a cast-iron skillet is highly recommended as it retains heat well and provides an even, crispy sear on the tripe.
- 4Don't skip patting the tripe dry before frying. A dry surface is essential for browning and crisping; a wet surface will steam and result in a chewy texture.
- 5Prepare all your toppings (chopping onion, cilantro, cutting limes) while the tripe is boiling to make assembly quick and easy once the tripe is fried.
Adapt it for your goals.
Spicy Version
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.
Tripas Guisadas (Stewed)Tripas Guisadas (Stewed)
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.
Different ToppingsDifferent Toppings
Experiment with toppings like crumbled cotija cheese, sliced radishes, pickled red onions, or a dollop of guacamole.
Why this is on our healthy list.
Excellent Source of Protein
Tripe is packed with high-quality protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Vitamin B12
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.
Provides Essential Minerals
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.
Frequently asked questions
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.