Tacos de Tripas - Cinco de Mayo Special | COOK - Don't Be Lazy

beef tripe

🥗Healthier: chicken breast

💰Cheaper: pork belly

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

Remove glasses and roll up sleeves.

Rinse the beef tripe thoroughly from the inside out to clean it.

Cut the tripe into manageable pieces if necessary.

Start boiling a pot of water and add the tripe.

Bring the water to a full boil, then reduce the heat to medium-high and boil for about 2 hours, checking the water level regularly.

After about 2.5 hours, increase the heat to high to boil off most of the water, leaving behind oil from the tripe.

Add garlic powder and salt to taste as the water level decreases.

Once the water has boiled off and only oil remains, reduce the heat to medium and fry the tripe until it is no longer limp and crispy.

Remove the tripe from the pot and place it on a plate lined with paper towels to soak up excess grease.

Heat oil in a pan and warm the corn tortillas for a few minutes.

Chop onions, tomatoes, and cilantro, and prepare lime for serving.

Assemble the tacos with the crispy tripe, topped with onions, tomatoes, cilantro, and queso blanco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary