Tripas is a Spanish word for small intestines. It is used to cook many exotic dishes in various parts of the world and I know you are probably thinking it is rather disgusting, but let me tell you, those small intestines are very healthy and delicious once you have cleaned and prepared them.
Learn how to cook tripas now and try out these recipes. You will definitely find a new favorite for your family, just don’t dwell on what it is!
What You Should Know
Tripas, or the beef small intestines, are rich in monosaturated fatty acid (MUFA), vitamin b12 and niacin . I had a hard time getting my head around to eating innards before but after trying some really awesome recipes, I am really glad I did. Not only are they healthy, but they are also very delicious.
Tripas are used in a lot of Mexican and Japanese dishes, as well as other Asian dishes so many that I can’t begin to list all of them. For the sake of convenience, I have selected some of the best Mexican dishes I love for you to try out. Not only are they very fresh on the palate, but the ingredients are also much easier to find.
Let’s cook those tripas!
A special disclaimer, the smell of tripas when being cooked can be a bit intense. Try to ventilate as much as possible, and open your windows or turn on your stove vent to make sure your house doesn’t end up smelling afterwards.
Tortillas with Classic Tripas Toppings Recipe
The tripas, or beef intestines, are usually finished by grilling them over intense heat for a few minutes, giving them a crispy, well-browned exterior but leaves the inside very tender and tasty. This is a very unusual but sumptuous taco that you won’t be able to find in another chain-store restaurants.
Items you will be needing:
- Open the package of tripas and place them into a large bowl. If they’re intertwined, gently separate them with your fingers before cutting them to approximately six inches in length with a sharp knife or kitchen shears.
- Wash the cut tripas one at a time under running water from the inside and out. While most frozen tripas sold in the supermarket are already supposed to have been cleaned, it is best to still clean them more thoroughly just to be on the safe side. At the same time, a cleaner tripas would be more palatable to those who are not really fond of eating innards.
- Bring a large pot of water to a boil.
- Add the tripas to the boiling water then turn the heat down to the lowest heat settings and let it simmer for about 30 minutes.
- Strain the tripas thoroughly, removing all excess water.
- Heat a nonstick pan or heavy skillet to medium-high heat and grease with a tablespoon of oil or lard for added flavors.
- Cook the tripas until the outside turns golden brown in color but with the inside soft and moist.
- This is an option, but you can also chop your cooked tripas to make them easier to eat. But you should serve it right away as chopping it down can make it dry up faster.
- Serve with tortillas, with guacamole or spicy salsa and your choice of toppings.
To spice up this recipe, you can dice up some onions, tomatoes and some Chinese parsley. Mix it in with some red pepper if you like it a bit spicy and squeeze some lemon juice into the mix. This will give your recipe an added twist that is simply going to let you forget your apprehensions.
How to Make Tripas Al Disco
This recipe variation gives you a slightly spicy and sour variation of the tripas. You can choose to use another citrus for this recipe or even ripe mangos to give it more twist.
What you will need
- 1 pound of Tripas
- 2 tbsp. chopped red pepper
- A pinch of salt
- A pinch of pepper
- Chopped Chinese parsley or coriander
- Onion (diced)
- Lemon juice (fresh)
How to make it
- Open the package of tripas and slide them out into a large bowl. If they’re intertwined, gently separate them with your fingers before cutting them to approximately six inches in length with a sharp knife or kitchen shears.
- Wash cut tripas one at a time under running water from the inside and out.
- Boil the tripas by themselves in some salted water for about 15 minutes.
- While the tripas are boiling, chop the cilantro and onion and set aside.
- After boiling the tripas for 15 minutes, drain and rinse.
- Heat up your grill and in a wok, add about 1/4 cup of Canola Oil.
- Place the drained tripas with the Chile flakes, salt and pepper and stir-fry until crispy.
- Chop the tripas up into bite-size pieces and serve with corn tortillas or any other tortillas of your choice with a topping of chopped Cilantro, diced onion, and a squeeze of Fresh Lime Juice.
Bacon and Tripas in Peanut Oil Tortillas
This recipe brings in the nutty flavor of peanuts into the mix. It gives it a creamy nutty taste that complements the trippas very well. If you are rather squeamish about eating tripas, then this recipe just might be for you.
What you will need:
- For the Pico Toppings
- 2 Medium Onion
- 1 Large Tomatoes
- 1 Bushel of Cilantro
- 5lbs Uncooked Beef Tripas
- 2 Gallons of Water
- 6 to 8 Strips of thick Bacon
- 1/4 cup of Spanish style paprika
- 1/4 cup Garlic Powder
- 1/5 Gallon Peanut Oil or similar
- Salt and Pepper to taste
- Dump all cleaned intestines in your already hot wok.
- Fill Wok with water until the tripas are fully submerged plus an inch past the level of tripas.
- Boil the tripas for about an hour in low heat. Add water as needed, during the boiling process to prevent drying and burning.
- Add the bacon, onion, garlic powder and Paprika to the boiling tripas after around 45 minutes into the boil.
- Continue to boil tripas until water is drained.
- Remove tripas from the wok and cut them individually into about two inches in length.
- Put the tripas back into the wok and deep fry them in peanut butter oil.
- Cook until golden but with the inside still soft and moist.
- Transfer the cooked tripas onto a plate lined with paper towels to soak up the excess grease.
- Serve with your favorite tortillas sauces.
Tripas Tacos Recipe
This is very similar to the Classic tortillas recipe, with some twists to make it taste better on tacos.
- 4 lbs frozen tripas
- Water (you will need enough to completely submerge your tripas in a wok)
- 1 white onion (finely chopped)
- 1 bunch of cilantro (finely chopped)
- Salsa of your choosing
- Salt to taste
- 1 tsp salt
- 2 tbsp of vegetable oil
- Corn Tortillas
- Open your package of frozen tripas and slide them out into a large bowl. Gently separate intertwined tripas with your fingers before cutting them to approximately three inches in length with a sharp knife or kitchen shears.
- Wash each cut tripas one at a time under running water from the inside out to remove any remaining.
- Fill a large pot with water and turn the heat to about medium high
- Simmer the tripas in the covered pot for half an hour under medium heat. They should be soft but firm when they are ready.
- Let the tripas cool. You will notice a layer of fat on the surface of the broth. Simply remove the impurities by spooning them out or by using a fat separator.
- Drain the tripas in paper towels and cut in them into small bite sizes, if they are still too big for your liking. Note that your tripas should have shrunk considerably by now, as compared to when you initially cut them.
- In a skillet, add about 2 tablespoons of oil and spread over the surface of your skillet. Fry tripas until golden but should still be soft and moist on the inside.
- Serve in tacos with warm corn tortillas. Garnish with onion, cilantro and a spicy salsa. Season with salt.
Additional Cooking tips:
When cooking tripas, think of it as cooking regular meat but tougher, which basically means they have to be cooked longer. As long as you clean them out well, the tripas will taste just like regular meat with a very light flavor of liver like quality, which is not necessarily a bad thing. If you are a meat lover, then you are definitely going to love tripas.
If you like experimenting with your food and would like to try something a bit more exotic this weekend, I highly recommend giving tripas a try. They are healthy and will give you a pleasant change from the usual steak. As a matter of fact, it is not even considered exotic food in most Asian countries!
Let me know what you think, leave m a message on the comments section below for any questions or feedback. Share with your friends if you have found this article useful.
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