Prep 15 mins
Cook 40 mins
Tripas, also known as Machitos, in Mexican cuisine are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. Posted in response to a recipe request. Courtesy of BigOven
- 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
- 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.