📝 About This Recipe
Tacos de Tripa are a beloved staple of Mexican street food culture, prized for their unique ability to transform humble beef small intestines into a delicacy that is tender on the inside and shatteringly crisp on the outside. This recipe honors the traditional 'taquería' method, involving a dual-stage cooking process of poaching with aromatics followed by a high-heat sear in rendered fat. When paired with a zesty salsa verde and fresh lime, these tacos offer a complex, savory profile that is truly the mark of a taco connoisseur.
🥗 Ingredients
The Tripa and Poaching Liquid
- 3 pounds Beef small intestines (tripas) (cleaned and rinsed thoroughly)
- 1/2 piece White onion (large chunks)
- 4 cloves Garlic (smashed)
- 2 pieces Bay leaves
- 1 tablespoon Kosher salt
- 8 cups Water (enough to cover the meat)
For Frying
- 1/2 cup Lard or Vegetable Oil (lard is preferred for authentic flavor)
- 1 teaspoon Salt (to taste)
Serving and Garnish
- 18-24 pieces Corn tortillas (small street-taco size)
- 1 cup White onion (finely diced)
- 1/2 cup Fresh cilantro (chopped)
- 3 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (tomatillo-based, spicy)
- 4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Thoroughly clean the tripas by running cold water through the inside of the tubes and scrubbing the exterior. Trim away any excessive clumps of exterior fat, but leave some for flavor.
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2
In a large heavy-bottomed pot or Dutch oven, combine the cleaned tripas, 1/2 onion, smashed garlic cloves, bay leaves, and 1 tablespoon of salt.
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3
Cover the ingredients with water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the tripa is tender when pierced with a fork.
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4
Remove the tripas from the liquid and place them on a wire rack or paper towels to drain. Allow them to cool slightly and dry completely; this is crucial for achieving a crispy texture later.
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5
Once cooled, cut the tripas into small bite-sized rings, approximately 1/2 inch thick.
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6
In a large heavy skillet or a traditional Mexican 'comal de bola', heat the lard or oil over medium-high heat until shimmering.
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7
Carefully add the chopped tripas to the hot fat. Be cautious, as they may pop and splatter. Season with a pinch of salt.
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8
Fry the tripas, stirring frequently, for 10-15 minutes. For 'bien dorada' (extra crispy), continue frying until they are deep golden brown and have a crunchy exterior.
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9
While the meat is frying, warm your corn tortillas on a separate lightly greased griddle until soft and pliable.
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10
Once the tripas reach your desired level of crispness, use a slotted spoon to remove them from the fat and drain briefly on paper towels.
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11
Assemble the tacos immediately by placing a generous spoonful of tripa onto two stacked warm tortillas.
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12
Top each taco with a sprinkle of diced onion, fresh cilantro, and a drizzle of spicy salsa verde.
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13
Serve hot with lime wedges on the side to cut through the richness of the meat.
💡 Chef's Tips
Cleaning is the most important step; ensure the water runs clear to avoid any 'off' flavors. For the best texture, don't rush the boiling phase; the tripa must be tender before it hits the frying pan. Always dry the boiled tripa thoroughly before frying to prevent excessive oil splattering and to ensure maximum crispiness. Use lard instead of oil if possible; it provides the authentic 'taquería' flavor profile that vegetable oil cannot replicate. Adjust the frying time to your preference: 'tiernitas' are lightly fried and soft, while 'bien doradas' are deeply fried and crunchy.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a glass of tart Hibiscus (Jamaica) Agua Fresca. Serve with a side of Cebollitas (grilled knob onions) and charred Jalapeños. Include a bowl of smoky Frijoles Charros (cowboy beans) to make it a full meal. Offer a variety of salsas, including a creamy avocado salsa and a fiery salsa roja. Provide plenty of napkins; authentic tripa tacos are a deliciously messy affair!