Tripas on the MX-K (Mexican Kettle) #tripas #chitterlings #mexicanfood #bodega8

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast is lower in fat, while pork belly is often less expensive.

Clean the beef small intestines (tripas) thoroughly under running water 2-3 times.

Prepare boiling water with Fiesta Brand garlic pepper, onion powder, and optionally half a cut onion and garlic cloves.

After 15 minutes of medium boiling, add the tripas to the pot.

Remove gut that releases during boiling 2-3 times over a 35-45 minute boil.

Once boiled, place the tripas in a paper napkin bowl to dry them out, using another napkin on top to squeeze out excess water.

Cut the tripas into taco-sized pieces for better crispiness.

Coat the pieces with corn starch in a bowl until thoroughly covered.

Put the coated tripas in the fridge to dry out.

Prepare the aluni mxk grill and start the charcoal chimney.

Once the charcoal is ready, pour vegetable oil into a cast iron pan about a quarter of the way full.

Fry the tripas in the cast iron pan, turning them every 5 minutes until they are golden brown on both sides.

Remove the tripas from the pan and let them drain on a napkin.

Season the hot tripas with fajita seasoning and optionally add a few drops of W sauce or soy sauce for color and flavor.

Assemble the tacos by placing the crispy tripas on warm sweet yellow corn tortillas and topping with Roma lettuce, red onions, cilantro, avocado, and lime.

Cooking Techniques

Equipment Needed

Spice Level: