Not for everyone, but good! Tripas Tacos
Tripas, in Mexican cuisine, otherwise tripe, 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. They are also served with pico de gallo and guacamole.
The tripas are boiled for several hours until tender, adding water as needed. Once they are tender the cook will allow the water to boil off and then finish the preparation by continuing to let them cook in their own fat.
‘Soft’ preparation is attained shortly after the water boils off while the tripas are still tender with a velvet like texture. Properly prepared, they should not be rubbery but should have some firmness to them. ‘Medium Crispy’ is reached by allowing the tripas to continue to cook in their own fat long enough for the exterior to crisp and harden. The center of the tripas are usually still soft and velvety. ‘Extra Crispy’ preparation is reached by allowing the tripas to cook long enough to get crispy all the way through. Sometimes lard is added to the disco to reach this level of crispness but the true “Cocineros” (Mexican chefs) contend that it is best done using their own fat.
This recipe makes about 12 tacos using regular 6” corn tortillas
4 Pounds of small beef intestines (tripas)
Enough water to cover the “tripitas” to cook in a large pot
1 teaspoon salt
2 Tablespoons of vegetable oil
1 white onion finely chopped
1 bunch of cilantro finely chopped
Salsa of your choice.