Tacos De Tripitas Tripe Tacos
Discover the bold, authentic flavors of Tacos de Tripitas, or Tripe Tacos—a beloved street food classic in Mexican cuisine. This recipe transforms tender, slow-simmered beef tripe into irresistibly crispy bites, fried to golden perfection for a rich, textural contrast. Infused with aromatic bay leaves, garlic, and onion during cooking, the tripe is both flavorful and satisfying. Served on warm corn tortillas and topped with fresh cilantro, chopped white onion, and a squeeze of zesty lime juice, these tacos are a vibrant mix of textures and tastes. Pair them with your favorite salsa for an added punch of heat or tang. Perfect for adventurous food lovers, this recipe highlights traditional cooking techniques and is sure to become a standout dish at any taco night or gathering.
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Recipe Information
Ingredients
- 2 pounds Beef tripe
- 2 teaspoons Salt
- 2 tablespoons White vinegar
- 12 cups Water
- 1 whole Yellow onion
- 4 whole Garlic cloves
- 2 whole Bay leaves
- 1 cup Vegetable oil
- 12 whole Corn tortillas
- 0.5 bunch Fresh cilantro
- 4 whole Lime wedges
- 0.5 cup Salsa of choice
- 1 cup Chopped white onion
Instructions
Rinse the beef tripe thoroughly under cold running water. Trim any excess fat and cut it into small bite-sized pieces, about 1-inch in size.
In a large pot, add the tripe, salt, vinegar, water, peeled yellow onion, garlic cloves, and bay leaves.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 90 minutes, or until the tripe is tender. Skim off any foam that forms on the surface during cooking.
Once the tripe is tender, drain it into a colander and remove the bay leaves, onion, and garlic. Pat the tripe pieces with paper towels to dry them completely.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
Working in batches to avoid overcrowding, fry the tripe pieces until they are golden brown and crispy on the outside, about 5-7 minutes per batch. Use a slotted spoon to transfer the fried tripe to a paper towel-lined plate to remove excess oil.
Warm the corn tortillas in a dry skillet or on a griddle over medium heat until pliable and lightly toasted.
Assemble the tacos by placing a generous scoop of crispy tripe onto each tortilla.
Top with chopped white onion, fresh cilantro, and a squeeze of lime juice. Serve with salsa on the side for added flavor.
Nutrition Facts
Calories |
4143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1388 mg | 462% | |
| Sodium | 6171 mg | 268% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 21.7 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
