Tripas Tacos
Tender or crispy? That's the question. These authentic tripas tacos start with slow-simmered beef tripas and can be served soft or crisped on a hot griddle for one of Mexico's most debated taco experiences.
Ingredients
- For the Tripas
- 2 pounds cleaned beef tripas
- 1 white onion quartered
- 6 cloves garlic smashed
- 2 bay leaves
- 1 tablespoon kosher salt
- Water enough to cover
- For Serving
- 12 corn tortillas
- 1 cup diced white onion
- ½ cup chopped cilantro
- 2 limes cut into wedges
- Salsa roja or salsa verde
Instructions
- Place the tripas, onion, garlic, bay leaves, salt, and enough water to cover in a large stock pot.
- Bring to a boil, then reduce heat and simmer for about 2 hours or until the tripas are tender.
- Drain the tripas and allow them to cool slightly.
- Chop into bite-sized pieces.
- For soft tripas tacos, proceed directly to assembly.
- For crispy tripas tacos, heat a skillet or griddle over medium-high heat and cook the chopped tripas for 10–15 minutes until browned and crispy around the edges.
- Warm the tortillas on a hot comal or skillet.
- Fill each tortilla with tripas.
- Top with diced onion, cilantro, salsa, and fresh lime juice.
- Serve immediately.
Notes
- Tripas can be served soft and tender or cooked until crispy.
- Crispy tripas are often preferred at many taquerías because of the added texture.
- Thoroughly cleaned tripas are essential for the best flavor and texture.
- Leftover tripas can be refrigerated for up to 4 days or frozen for up to 3 months.