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Tripas Recipe

Published by Izzy Yu

on May 16, 2022

5 from 1 vote

Tripas is a traditional Mexican ingredient that’s used in many dishes. In English, they are known as chitterlings and consist of the small intestines of farm animals such as cows, goats, and pigs. In Mexican cuisine, tripas are enjoyed on their own, and are also served in dishes like tacos.

What Kind Of Meat Is Tripas?

Tripas are the small intestines of farm animals, typically goats, cows, and pigs. The intestines are cleaned, boiled, or grilled before eating. 

What Does Tripas Taste Like?

Tripas are delicious when prepared properly. They have a taste that’s similar to mild beef. The texture is similar to liver but it’s much milder in flavor and doesn’t have a metallic taste. 

Ingredients You’ll Need

• tripas
• bacon
• onions
• tomatoes
• garlic powder
• paprika
• vegetable oil
• salt and pepper
• optional tortillas and other toppings

How to Cook Tripas

• Add tripas to boiling water and boil for 45 minutes.
• Add the onions, bacon, tomatoes, garlic powder and paprika.
• Continue to boil the tripas until most of the water has evaporated. 
• The fat will start to render and the tripas will begin to fry in their own fat. Continue to stir so it doesn’t stick to the bottom of the pot.
• Remove from the pot and cut them into two-inch pieces.
• Add oil into a skillet over medium heat. Then add tripas and fry, stirring occasionally, until crisp to your liking. Season with salt and pepper. 
• Remove the tripas from the pan and drain them on paper towels. Pat with additional paper towels to remove the excess oil. Serve with tortillas and your favorite toppings.

What Animal Is Tripas From?

Tripas typically come from the intestines of farm animals such as pigs, goats and cows. It can also come from the stomachs of animals like cows, deer, sheep, ox, giraffe, and antelope.

5 from 1 vote

Tripas Tacos Recipe

By: Izzy Yu

Tripas is a traditional Mexican ingredient that’s used in many dishes. In English, tripas are known as chitterlings and consist of the small intestines of farm animals such as cows, goats, and pigs. In Mexican cuisine, tripas are enjoyed on their own, and are also served in dishes like tacos.

Servings: 8

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Ingredients 

1x2x3x

• ▢ 4 lbs cleaned tripas
• ▢ 8 strips thick-cut bacon
• ▢ 3 onions
• ▢ 2 medium-sized tomatoes
• ▢ 1/4 cup garlic powder
• ▢ 1/4 cup paprika
• ▢ vegetable oil , for cooking
• ▢ salt and pepper, to taste
• ▢ optional tortillas and other toppings

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Instructions 

• Bring water to boil in a large pot. Add the tripas and boil for 45 minutes, ensuring that the tripas are fully submerged.
• Add the onions, bacon, tomatoes, garlic powder and paprika.
• Continue to boil the tripas until most of the water has evaporated.
• The fat will start to render and the tripas will begin to fry in their own fat. Continue to stir so it doesn’t stick to the bottom of the pot.
• Remove from the pot and cut them into two-inch pieces.
• Add oil into a skillet over medium heat. Then add tripas and fry, stirring occasionally, until crisp to your liking. Season with salt and pepper.
• Remove the tripas from the pan and drain on paper towels. Pat with additional paper towels to remove the excess oil. Serve with tortillas and your favorite toppings.

Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.

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