TACOS DE TRIPITAS -- TRIPE TACOS
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
Provided by Molly53
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 124.3, Fat 5.9, SaturatedFat 1.3, Cholesterol 68.9, Sodium 217.6, Carbohydrate 9.9, Fiber 1.8, Sugar 1.8, Protein 8.3
TRIPE TACOS IN HERBAL TOMATILLO SAUCE WITH TOASTED SEEDS AND NUTS
Provided by Justin Yu
Categories Brunch Kid-Friendly Cinco de Mayo Dinner Lunch Meat Houston Texas Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 12 tacos
Number Of Ingredients 17
Steps:
- Poach the tripe:
- Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
- Make the herbal tomatillo sauce:
- Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
- Pan-fry the tripe:
- Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel-lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
- Assemble the tacos:
- Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.
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