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Ingredients
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Beef Tripas (tripe) and Marinade
Finishing and Frying
Tacos Assembly & Garnishes
Method
Beef Tripas (tripe) and Marinade
- 1
Clean the tripas
If tripas are not pre-cleaned, rinse them under cold running water, turn them inside out and remove any fat or debris. Trim excess fat and membranes with a sharp knife. Rinse again until water runs clear.
- 2
Soak and deodorize
Place cleaned tripas in a large bowl. Cover with 4 cups cold water and 1 cup white vinegar. Soak 20–30 minutes to help deodorize. Drain and rinse thoroughly under cold water.
- 3
Boil until tender
In a large stockpot combine the rinsed tripas, 8 cups fresh water, halved yellow onion, 6 garlic cloves (smashed), 2 bay leaves, 2 tbsp kosher salt and 1 tsp whole black peppercorns. Bring to a boil over high heat, then reduce to a simmer. Partially cover and simmer gently until the tripas are tender, about 2 to 3 hours depending on thickness. Check after 90 minutes — tripas should be tender but still hold together. Add water as needed to keep them submerged.
- 4
Cool and dry
When tender, remove tripas from the pot and let them cool until easy to handle. Reserve 1 cup of the cooking liquid. Pat the tripas dry with paper towels. Cut into small bite-sized pieces (about 1/2-inch pieces) or chop to your preferred taco texture.
Finishing and Frying
- 5
Crisp the tripas
In a large heavy skillet or cast-iron pan, heat 1 cup vegetable oil (or lard) over medium-high heat until shimmering and about 350°F if using a thermometer. Add the chopped tripas in a single layer (work in batches to avoid overcrowding). Fry, stirring occasionally and pressing down with a spatula, until edges are deeply browned and crisp and interiors are tender, about 8–12 minutes per batch. If you prefer chewier texture, fry less time; for very crispy, fry longer. Add the reserved 1/4 cup cooking liquid between batches if pan gets too dry to help render and crisp.
- 6
Finish with butter and season
When tripas are near done, lower heat to medium, stir in 1 tbsp unsalted butter (optional) to gloss and enrich, and season with about 1 tsp kosher salt and freshly ground black pepper to taste. Toss to coat and remove from heat.
- 7
Keep warm
Transfer finished tripas to a warm plate or oven (200°F/95°C) to keep hot while you warm tortillas and prep garnishes.
Tacos Assembly & Garnishes
- 8
Warm tortillas
Warm corn tortillas on a hot dry skillet or comal over medium-high heat, about 20–30 seconds per side, until pliable and slightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm and soft.
- 9
- 10
Serve
Serve immediately with lime wedges and salsa roja on the side. Squeeze fresh lime over the tripas just before eating. Recommend 2 tacos per person as a snack or 4 tacos per person as a main course.