Ingredients

The following ingredients have 12 Servings
  • 4 Pounds of small beef intestines (tripas)
  • Enough water to cover the “tripitas” to cook in a large pot
  • 1 teaspoon salt
  • 2 Tablespoons of vegetable oil
  • Corn Tortillas
  • 1 white onion finely chopped
  • 1 bunch of cilantro finely chopped
  • Salsa of your choice
  • Salt to taste

Instruction

  • Fill a large pot with water and turn the heat to about medium-high
  • Thoroughly clean and rinse the tripe. Do this step very quickly: if you leave it too long in the water you will have rubbery tripitas as an end result. Drain well. The tripitas sold in USA supermarkets are usually sold clean but a little rinse doesn’t hurt.
  • Simmer the tripitas in the covered pot for 30 minutes in a low heat. They should be soft when ready. Let them cool, a layer of fat will form on the surface of the broth. Remove the fat. Drain the tripitas on paper towels and cut into small bite size, about 1 inch long.
  • Now, in a skillet, place about 2 tablespoons of oil. When it gets hot enough place the tripitas and fry for about 8 to 10 minutes until they are golden outside but still soft on the inside. If you leave them longer they will be hard.