Tacos de Tripas: Authentic Mexican Intestine Tacos Recipe
Indulge in the rich and authentic flavors of Mexico with this Tacos de Tripas recipe. Tender cow intestines are simmered to perfection and then fried to achieve your desired texture, whether soft or crispy. Enhanced with fresh Pico de Gallo, diced onions, cilantro, and a squeeze of lime, these tacos are a delightful homage to traditional Mexican cuisine.
Ingredients
- 4 lbs Rumba Meats Tripas beef intestines
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- Pico de Gallo to taste diced onion, chopped cilantro, diced tomatoes
- 1 package corn tortillas
- 1 lime cut into wedges
Optional Garnishes:
- Sliced avocado
- Chopped cilantro
- Radishes thinly sliced
- Hot sauce for an extra kick
Instructions
- Clean the Tripas Thoroughly
- Start by rinsing the Rumba Meats Tripas under cold running water. It’s crucial to remove any impurities to ensure your tripa tacos are both delicious and safe to eat.
- Simmer the Tripas
- Place the cleaned tripas in a large skillet and cover them with water. Add 1 teaspoon of salt to the water. Bring the mixture to a simmer over low heat and let it cook for one hour. This step tenderizes the tripas, making them perfect for frying.
- Check for Tenderness
- After an hour, check if the tripas are soft. If they are, remove them from the skillet and set them aside to cool for about ten minutes. If not, continue to simmer for another 30-45 minutes until they reach the desired tenderness.
- Cut into Bite-Size Pieces
- Once cooled, cut the tripas into bite-sized pieces. This makes them easier to handle and perfect for stuffing into tortillas.
- Fry the Tripas to Perfection
- Heat 3 tablespoons of vegetable oil in a clean skillet over medium heat. Once the oil is hot, add the bite-sized tripas. Fry them for about 15 minutes, or longer if you prefer your tripas crispy. Sprinkle a little more salt over the cooked tripas to enhance their flavor.
- Warm the Corn Tortillas
- While the tripas are frying, warm your corn tortillas on a separate skillet or directly over a gas flame for a few seconds on each side. This makes them pliable and ready to hold all those delicious fillings.
- Assemble Your Tripa Tacos
- Fill each warm tortilla with a generous portion of fried tripas. Top with pico de gallo, a squeeze of lime juice, and any other garnishes you love, such as avocado slices or radish slices. Add a dash of hot sauce if you like a little heat!
- Enjoy with Your Loved Ones
- Serve your homemade tripa tacos immediately while they’re hot and crispy. Gather your family and friends around the table to share in this authentic Mexican delight.
Notes
- Ingredient Preparation: Ensure tripas are thoroughly rinsed under running water before simmering to remove any impurities.
- Texture Preference: Adjust frying time based on your preference for soft or crispy tripas. Fry longer for extra crispiness.
- Garnish Flexibility: Customize your tacos with additional toppings such as sliced avocado, extra lime juice, or your favorite hot sauces.
- Serving Suggestions: Pair tacos with a side of black beans, Mexican rice, or a fresh salad for a complete meal.
- Storage Tips: Leftover tripas can be stored in an airtight container in the refrigerator for up to three days. Reheat by frying briefly to restore crispiness.