SABROSO DESAYUNO DE TRIPAS DE CHANCHO 🐷 | Tía Anita

pork intestines

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs are lower in fat and provide a similar texture.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is more cost-effective.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: bread

Whole wheat tortillas add fiber, while bread is a common substitute.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: store-bought salsa

Fresh pico de gallo is healthier, while store-bought is more affordable.

Begin by preparing the pork intestines, cutting them into small pieces.

Heat a skillet over medium heat and add the chopped pork intestines.

Sprinkle salt over the intestines and let them cook until they release water.

Once the intestines have released their water, allow it to evaporate so they can fry in their own fat.

Add the seasoning mix to the intestines, which includes onion, garlic, oregano, cumin, and bell pepper.

Continue to cook the intestines until they are crispy and browned, stirring occasionally.

While the intestines are cooking, prepare yucca, sweet potatoes, and potatoes by boiling them in a separate pot until cooked through.

Once the intestines are crispy, remove them from the skillet and set aside.

In the same skillet, add the toasted and ground peanut to the remaining fat and mix well with the intestines.

Serve the crispy intestines with the boiled yucca, sweet potatoes, and potatoes on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary