Homemade Tacos de Tripa

Tacos de tripa, also known as tacos de tripitas, consist of braised and pan-fried tripe tucked inside of warm corn tortillas. Tripe (also known as chinchulines) is a type of offal, or organ meat from the stomach of a ruminant—any animal that chews cud. Tripe contains little fat, and most of its flavor comes from the surrounding organs, giving it a mild, liver-like flavor and chewy texture.

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Step 1

In a large pot over medium-high heat, combine the water and salt. Bring the liquid to a boil.

Step 2

Rinse the tripas under cold running water to clean the meat, then drain.

Step 3

Add the tripas to the boiling water, then reduce the heat to medium-low. Simmer until the meat is very tender, about 30 minutes.

Step 4

Using tongs or a slotted spoon, transfer the tripas to a paper towel–lined plate. Pat the tripas dry with a paper towel.

Step 5

Transfer the tripas to a cutting board and slice them into 1-inch strips.

Step 6

In a large skillet over medium-high heat, warm the oil.

Step 7

When the oil is shimmering, add the tripas and cook until browned all over, about 5–6 minutes. Season the tripas with salt to taste.

Step 8

Divide the fried tripas between the warm corn tortillas and top with diced onion and cilantro.

Step 9

Serve the tripas tacos immediately with hot sauce and a spritz of fresh lime juice.

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