Entree: Mexico – Chihuahua & Northern Mexico – Tacos de Tripitas (Crispy pan-fried beef small intestines served in warm corn tortillas with classic Mexican toppings)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) beef tripitas (small intestines), well cleaned and rinsed
- 8 cups (1.9 L) water for simmering
- 1 bay leaf
- 1 tsp (5 g) whole black peppercorns
- 1 medium white onion, halved
- 4 cloves garlic, smashed
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil or lard for crisping
- 12 small corn tortillas
- 1 small white onion, finely diced
- 1 cup (25 g) fresh cilantro, chopped
- 3 limes, cut into wedges
- 4 serrano chiles, thinly sliced (optional)
- 1 cup (240 ml) salsa verde or salsa roja, warmed
- 1 tsp (1 g) dried Mexican oregano (optional)
- Freshly ground black pepper to taste

Instructions

1. Rinse the tripitas thoroughly under cold running water, trim excess fat, and cut into 1–1.5 inch (2.5–4 cm) pieces.
2. In a large pot combine the tripitas, 8 cups (1.9 L) water, bay leaf, peppercorns, halved onion, smashed garlic, and 1 tsp (5 g) salt. Bring to a boil over high heat, then reduce to a low simmer.
3. Simmer gently, uncovered or partially covered, until the tripitas are very tender and most connective tissue is soft, about 2 to 2½ hours. Skim foam as needed.
4. Drain the tripitas, reserving about 2–3 tbsp (30–45 ml) of the cooking liquid. Pat the tripitas dry on paper towels. If you prefer smaller pieces, chop them coarsely.
5. Heat 2 tbsp (30 ml) vegetable oil or lard in a large skillet or comal over medium-high heat. Add the tripitas in a single layer and cook, turning occasionally, until edges are deeply browned and crisp, about 8–12 minutes. Add a splash of reserved cooking liquid if pan gets too dry. Season with a pinch of dried oregano and more salt if needed.
6. Warm corn tortillas on a hot comal or skillet until pliable and slightly charred, keeping them wrapped in a kitchen towel to stay warm.
7. Assemble tacos by placing a portion of crisped tripitas on each tortilla, and top with diced onion, chopped cilantro, sliced serranos (if using), a spoonful of warmed salsa, a squeeze of lime, and freshly ground black pepper.
8. Serve immediately with extra lime wedges and salsa on the side.