Tripa Tacos
Slow-braised beef tripe becomes tender and deeply savory, finished with lime and cilantro. Served on warm tortillas with onion and jalapeños for authentic street-style tacos.
- Total time
- 120 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 2 lbs beef tripe, cleaned and cut into 1-inch pieces
- 1 large white onion, halved
- 4 cloves garlic cloves, smashed
- 1 tsp dried oregano
- 2 whole lime
- 8 whole corn tortillas
- ½ cup each white onion and fresh cilantro, chopped
- 1 whole jalapeño, sliced
Instructions
- 1
Place tripe, halved onion, garlic, and oregano in a large pot. Cover with water by 2 inches.
- 2
Bring to a boil, then reduce to a simmer. Cover partially and cook 90 minutes until tripe is tender.
- 3
Drain tripe, discard solids. Return tripe to pot with salt and pepper to taste.
- 4
Squeeze juice from both limes over tripe and stir. Warm tortillas in a dry skillet ~30 seconds per side.
- 5
Fill each tortilla with tripe. Top with chopped onion, cilantro, and jalapeño slices.
- 6
Serve immediately with additional lime wedges.
Tools you’ll need
- large pot with lid
- colander
- cutting board
- chef's knife
- 12-inch skillet
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