Tripa Tacos! (Crispy Beef Intestine)

In our last video we traversed the city of Chicago to unveil some of the best Taquerias and their incredible tacos. We learned a lot along the way, but one highlight was that after years of trying it, I was finally able to eat and enjoy tripe (edible stomach lining). Key word: enjoy. Matter of fact, I liked it so much that I NEEDED to learn how to make it at home. So I called on my buddy and taco expert Chef Jonathan Zaragoza to show us how it’s done. Do not fear the tripe, embrace it. These tacos make me want to crump.

P.S. If you’re a Grocery Fund (Patreon) supporter, don’t miss our little BTS adventure at the Mexican grocery store. It’s the extended, uncut version.

P.P.S. These tacos are inspired by Chicago’s beloved La Chaparrita in the Little Village neighborhood on the south side of the city. If you want to try one of the best tacos on earth, go there. Trust. 🤘🏼Adam

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Stuff I Use...

Granite Mortar & Pestel

Parchment Paper

9-inch Springform Pan

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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It might look and sound gnarly, but tripas (beef intestines) are VERY delicious when prepared with love. It’s Mexico City-style (and beyond) comfort food at it’s finest.

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Yield: 6-8 Tacos

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Tripa (Beef Intestine) Tacos

Ingredients

Tripas (Beef Intestines)

• 4-5 pounds Tripa
• Manteca (lard), as needed for frying
• Chicken Stock or Bouillon
• 1 Yellow Onion, halved
• 10 cloves Garlic
• Bay Leaves
• Mexican Oregano, dried
• MSG

Green Salsa Falsa

• 330g neutral oil (about 1 ⅓ cups)
• 435g white onion, large dice (about 2 medium onions)
• 400g serrano chiles, stems removed (about 40 serranos)
• 120g garlic, whole cloves peeled (about 25 cloves)
• 40g cilantro, blanched and shocked (about 1 packed cup)
• 165g water (about ¾ cup)
• 19g Diamond Crystal kosher salt (1 Tbsp)

Instructions

Tripas

1. Peel off the membrane and remove any excess fat from the tripas.
2. Rinse the tripas under running water until the water runs clear.
3. Salt the tripas for 30 minutes, then rinse again.
4. Cook the tripas in stock or water with aromatics (onion, garlic, bay leaves, salt, oregano, chicken bouillon or MSG) until tender.
5. Let the tripas cool, then portion them for frying.
6. Fry half the onion, chiles, garlic, and bay leaves in seasoned manteca (lard), skim them out, then fry the tripas until crispy, about 10 minutes. Be careful, they will splatter.
7. Remove tripas, season with salt, and serve in tacos with onion, cilantro, lime, and salsa.

Green Salsa Falsa

1. Sauté oil, onions, serranos, and garlic on medium heat until soft and lightly golden.
2. Cool to room temperature.
3. Blend mixture with cilantro, water, and salt until smooth.
4. Adjust seasoning with more salt or sugar if needed.

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Yield: 6-8 cups

Print

Mexican Horchata

Prep time: 15 MinInactive time: 8 HourTotal time: 8 H & 15 M

Ingredients

• 1 cup uncooked long-grain rice
• ¾ cup blanched almonds
• ⅔ cup white sugar
• 1 ¼ tsp vanilla extract
• 2.5 inches Mexican cinnamon
• 1 quart water
• 1.5 cups milk
• Sweetened condensed milk to taste

Instructions

1. Soak the rice and almonds in 1 quart of water overnight.
2. Alternatively, blend the rice and almonds with the water, then steep in the fridge overnight.
3. Strain the mixture through a chinois.
4. Blend the strained liquid with cinnamon, sugar, vanilla extract, and milk.
5. Strain again through a coffee filter.
6. Adjust sweetness with sweetened condensed milk to taste.

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