Tripitas (Beef Intestine Tacos)
I have this saying, “If the ass is clean, then eat it.” For those of us that like a little flavor, beef intestine tacos might be for you. Tripitas are eaten all over Mexico. You could say that they are quite ”normal” tasting. The insides are soft while the outside is crispy.You can find beef intestines at any Asian market for relatively cheap. The ones I bought were already cleaned, costing $2.29lb. I still would give them a rinse when ready to cook. While they are shit free, they’re still a little slimy on the outside. Simmer them on low for 30 minutes. Cut into small pieces and fry for 8 minutes. That’s it. They don’t need anything more than salt and pepper for seasoning. I like to add a couple of sliced garlic cloves at the end of sautéing, because, I like garlic. So change up your a Taco Tuesday’s with something a little, but not really, that different.
Ingredients
- 1 1/2 lbs beef intestines
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- salt
Tacos
- corn tortillas
- radish sliced
- cilantro chopped
- white onion diced
- green onion chopped
- lime wedges
- hot sauce
Instructions
- Rinse your beef intestines.
- Bring to a boil in a pot of water. Turn the heat to low and simmer covered for 30 minutes.
- Rinse and pat dry on paper towel.
- Cut into 1” pieces.
- Heat cooking oil in a sauté pan over medium high heat. Add in the tripitas. Sauté for 6 minutes.
- Add in the garlic. Sauté for 2 more minutes.
- Take off the heat so the tripitas stop cooking.
