Tacos de Tripa

Instructions

1. Place the beef tripe in a large pot and cover it with water. Add 1 teaspoon of salt and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 1 hour or until tender. This will ensure that the tripe is soft and fully cooked.
2. After the tripe is tender, drain the water and let the tripe cool slightly. Pat it dry with paper towels.
3. Season the cooled, cooked tripe pieces with cumin, black pepper, and crushed garlic. Gently mix to evenly coat the spices.
4. Heat a frying pan over medium-high heat and add the vegetable oil. Once the oil is hot (around 350°F), carefully add the tripe pieces in batches. Fry them until crispy and golden brown, about 5-7 minutes per batch. Use a slotted spoon to remove the tripe from the oil and place on paper towels to drain excess oil. Be cautious of hot oil splatter.
5. Warm the corn tortillas on a clean, dry pan over medium heat for about 15-30 seconds on each side, or until they are pliable and warm.
6. Assemble the tacos by placing crispy tripe onto each tortilla. Top with finely chopped onion and fresh cilantro. Serve immediately with lime wedges and salsa on the side.
7. Tip: For extra flavor, lightly toast the cumin seeds in a dry pan before grinding them, and always serve the tacos hot to enjoy the crispy texture!