Como Hacer Tacos de Tripa de Res |Receta Paso a Paso

Clean the beef tripe thoroughly under cold water.

Cut the tripe into small pieces, about 1-inch squares.

In a pot, cover the tripe with water and add salt, garlic, and onion.

Bring to a boil, then reduce heat and simmer for 2-3 hours until tender.

Drain the tripe and let it cool slightly before chopping into smaller pieces.

Heat vegetable oil in a skillet over medium-high heat until shimmering.

Add the chopped tripe to the skillet and season with black pepper, cumin, oregano, and chili powder.

Cook the tripe for about 10-15 minutes, stirring occasionally until crispy and browned.

Warm the corn tortillas in a separate skillet or on a griddle until pliable.

Assemble the tacos by placing the crispy tripe on each tortilla.

Top with diced onion, chopped cilantro, and a squeeze of lime.

Serve with salsa and avocado on the side.

Enjoy your tacos while hot, garnished with additional lime if desired.

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