Best Tacos De Tripitas Tripe Tacos Recipes

Tacos De Tripitas -- Tripe Tacos image

Provided by Molly53

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb tripe (beef or pork, very well cleaned and rinsed)
1 large onion, peeled and minced
1/4 teaspoon kosher salt, to taste
2 tablespoons olive oil
1/2 cup salsa (either medium or hot, to your own taste)
4 large corn tortillas, cut in half
1 cup cabbage, finely shredded
1/4 cup radish, finely sliced
1 cup cilantro, for garnish

Steps:

Chop tripe into 3/8" dice and drop it into boiling water and simmer for 20 - 30 minutes while you assemble and prep the other ingredients.
When the tripe is quite tender, drain it and allow it to dry a bit on some paper towels.
Heat one tablespoon of oil in a frying pan then add the tripe, allowing it to brown a bit then turning down the heat a bit and let it continue cooking until it starts to get crispy.
Reduce the heat to low and keep warm.
In another pan, saute the onions in a tablespoon of oil until they are softened and starting to brown.
Add half the salsa and the crispy tripe.
Adjust the seasoning with salt and additional salsa as needed.
Turn each 1/2 tortilla into a cone shape and spoon in some of the meat-onion mixture.
Top with some cabbage, radish slices, and cilantro.
Serve hot.

Nutrition Facts : Calories 124.3, Fat 5.9, SaturatedFat 1.3, Cholesterol 68.9, Sodium 217.6, Carbohydrate 9.9, Fiber 1.8, Sugar 1.8, Protein 8.3

Tripe Tacos in Herbal Tomatillo Sauce with Toasted Seeds and Nuts image

Provided by Justin Yu

Yield Makes 12 tacos

Number Of Ingredients 17

2 pounds honeycomb tripe
Kosher salt
8 tomatillos, roughly chopped (about 3/4 pound)
2 small red onions, chopped
2 jalapeños, stemmed and cut in half lengthwise
10 cloves garlic
1/2 cup plus 2 tablespoons vegetable oil, divided
1 1/2 cups cilantro leaves, plus more for garnish
1 cup mint leaves, plus more for garnish
1/2 cup oregano leaves, plus more for garnish
4 tablespoons fish sauce
4 limes, zested and juiced
12 corn tortillas
3 tablespoons sunflower seeds, toasted
2 tablespoons pumpkin seeds, toasted
3 tablespoons peanuts, chopped and toasted
Diced white onion, optional, for garnish

Steps:

Poach the tripe:
Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
Make the herbal tomatillo sauce:
Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
Pan-fry the tripe:
Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel-lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
Assemble the tacos:
Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.